Also on these boards
23 Responses to Rhubarb Chutney 1 Another Marisa says: July 14, 2009 at 1:11 am I *love* rhubarb chutney. It’s also great on grilled chicken or pork. I think the recipe I usually use is from the Joy of Cooking Canning Y Preserving, but it’s almost identical to the NYTimes Heritage one you posted. I was out of town and missed a lot of rhubarb season, but managed to make one batch of jam with rhubarb – a delicately-flavored rhubarb-ginger one: seasonal-menus.