Photo of Rhubarb chutney by WW

Rhubarb chutney

0 - 1
PersonalPoints™ per serving
Total Time
26 min
18 min
8 min
Have a hankering for a sweet yet tart accompaniment to your leftover poultry or roasted meats? This rhubarb chutney hits the mark.


Uncooked rhubarb

1¼ pound(s), without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb)

Uncooked onion(s)

cup(s), chopped

Sugar substitute

¼ cup(s), calorie free sweetener such as Splenda or Sweet'N Low

Apple cider vinegar

3 tbsp(s)

Jalapeño pepper(s)

1 small, seeded, minced (do not touch seeds with bare hands)

Ginger root

1 tsp(s), freshly grated

Table salt

½ tsp(s)


cup(s), fresh, chopped


  1. Put rhubarb, onion, sugar substitute, vinegar, jalapeño, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.
  2. Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. =
  3. Yields about 1/3 cup per serving.