You know the kind — windows open, tea towels fluttering like flags, a crate of rhubarb someone “just brought round from the garden” plonked on the counter. That’s when chutney happens. Not planned, not fancy — just honest, bubbling pots of tangy-sweet magic that feel like summer bottled.
This Hairy Bikers Rhubarb Chutney is one of those recipes that somehow manages to be both bold and comforting. It’s got bite, it’s got warmth, it’s got that old-school British pantry charm. I make it in a big batch every year, stash a few jars, and gift the rest. Everyone loves it. It’s the kind of thing people remember — especially when paired with a wedge of mature cheddar and a doorstep of crusty bread.
Why You’ll Love It
- Big flavour, low effort – It all simmers in one pot and smells incredible as it goes.
- Perfect balance – Sweet, sharp, a bit of spice — nothing too punchy.
- Goes with everything – Cheese, ham, roast pork, even in a sandwich with leftovers.
- Easy to tweak – Fancy it sweeter? Spicier? Chunkier? You’re in charge.
- Seasonal feel-good – Rhubarb’s short season makes this feel extra special.
- Great for gifting – Homemade chutney always gets you bonus points.
Ingredients
- 1½ cups rhubarb, chopped (about ¾-inch chunks)
- ¼ cup onion (or a shallot), finely diced
- 1 tsp fresh ginger, minced
- ¼ cup sugar
- 3 tbsp apple cider vinegar
- Zest of ½ orange
- 3 tbsp orange juice (about half a juicy orange)
- 2 tbsp raisins or dried tart cherries
- ¼ tsp cinnamon
- ¼ tsp allspice
How to Make It
Prep your bits and pieces:
Chop your rhubarb, dice your onion, and grate your ginger. Don’t stress over perfection — rustic is charming. Get everything ready before you start so it all moves smoothly.
Chuck it all in a pan:
Grab a wide, non-reactive pot (avoid anything too metallic or it’ll mess with the flavour). Add everything in — yes, all at once — and stir to combine.
Bring it to a gentle bubble:
Set the heat to medium-low and bring it up to a gentle simmer. The rhubarb will start to soften and release its juices. It’ll smell sweet and vinegary and oddly nostalgic.
Let it thicken and transform:
Simmer uncovered for about 10–15 minutes, stirring now and then. Try not to stir too much — you want some rhubarb pieces to hold their shape. You’re looking for a jammy texture, not soup. The mixture should leave a trail when you drag a spoon through the bottom.
Taste and tweak:
Once it’s thickened, give it a taste. Want it sweeter? Add a teaspoon more sugar. Fancy more tang? Another splash of vinegar won’t hurt.
Cool it down:
Take the pan off the heat and let it cool to room temperature. It’ll thicken more as it cools. Try not to eat half of it with a spoon — easier said than done.
Jar it or stash it:
Transfer to a clean jar or container. If you’re not canning it, pop it in the fridge and use within a few days. Bring to room temp before serving for best flavour.
Common Mistakes and How to Dodge Them
Why’s my chutney too runny?
You probably didn’t simmer it long enough. Keep it on the heat until it holds its shape a bit — trust your eyes, not the clock.
Why did it turn out too sweet?
Rhubarb varies in tartness. Taste as you go and hold back on the sugar until the end if you’re unsure.
Why is it mushy?
Overstirring breaks down the rhubarb. Stir gently, just enough to keep it from sticking.
Why’s it dull-tasting?
A pinch more salt or a squeeze of lemon juice at the end can lift the whole thing.
Storage and Reheating
- Fridge: Store in an airtight jar or tub for 2–3 days. Flavour gets better with time!
- Freezer: Freeze in small batches for up to 6 months. Defrost in the fridge overnight.
- To reheat:
- Stovetop: Gently warm in a pan with a splash of water.
- Oven: 250°F, covered, for 15–20 minutes.
- Microwave: Medium power, 1–2 mins in a covered dish.
Frequently Asked Questions
Can I add nuts?
Yep — almonds or walnuts work well. Add them in the last 2 minutes so they keep some crunch.
How can I make it spicier?
Add a pinch of red chilli flakes, cayenne, or finely diced fresh chilli — just don’t overdo it if you’re gifting it!
Can I use frozen rhubarb?
Absolutely. Thaw and drain it first, as it’ll be a bit wetter than fresh.
Is this safe to can?
Not as-is — it doesn’t have enough acidity for safe shelf storage unless properly tested. Stick to fridge or freezer storage for this one.
Nutrition Facts (Per Serving)
- Calories: 125 kcal
- Carbs: 31g
- Protein: 1g
- Sugar: 19g
- Sodium: 7mg
- Fibre: 2g
- Potassium: 303mg
Hairy Bikers Rhubarb Chutney
Description
A zingy-sweet rhubarb chutney packed with warm spice, citrus, and just the right amount of chew — perfect for cheese boards, cold meats, or spooned into a leftover sandwich.
Ingredients
Instructions
- Prep rhubarb, onion, and ginger.
- Add all ingredients to a non-reactive pan.
- Bring to a gentle simmer over medium heat.
- Simmer 10–15 mins, stirring gently.
- Check texture — should be thick, not watery.
- Cool completely before storing.
- Keep in fridge and bring to room temp before serving.
Notes
- Simmer longer for thicker chutney.
- Add more sugar or vinegar to taste once cooled.
- Avoid overstirring if you want chunkier texture.
- Store in fridge up to 3 days or freeze for longer shelf life.