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Rhubarb Chutney


2 cups of diced rhubarb 2 tbsp Apple cider vinegar 1 tbsp of WF Jam 1/4 cup IP maple syrup 1/8 tsp cinnamon 1/8 tsp white pepper 1/8 tsp cardamom 1/8 tsp chile powder 

1/8 tsp nutmeg 

1/16 red pepper flakes 1 inch piece of peeled ginger

Combine all ingredients. Cook over medium-low heat for approximately 30-40 min, stirring often, remove from heat and remove ginger. Chutney can be served hot or cold and is excellent with tenderloin pork/ beef.

2 cups vegetables, 2 extra

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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