Rhubarb Strawberry Chutney
A jammy, tangy-sweet preserve that captures the first blush of summer in a jar. Tart spring rhubarb meets ruby-red strawberries, slow-simmered with shallots, ginger, and warm spices until everything collapses into a glossy, spoonable chutney with just enough bite to wake up a cheese board.
Don't be tempted to rush the simmer. The magic happens once the rhubarb breaks down and the vinegar mellows — give it the patience it deserves and you'll be rewarded with a chutney that tastes layered, not sharp. It's the kind of thing you'll want to put on everything: roast pork, sharp cheddar, a thick slice of grilled sourdough.
Ingredients
Makes about 2 cups- 3 cups rhubarb, trimmed and cut into ½-inch pieces
- 2 cups strawberries, hulled and quartered
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup apple cider vinegar
- 1 small shallot, finely diced
- 1 tablespoon fresh ginger, grated
- 1 small cinnamon stick
- ¼ teaspoon ground allspice
- Pinch of red pepper flakes (optional)
- ½ teaspoon salt
- Zest of 1 orange
Method
45 minIn a medium heavy-bottomed saucepan, combine the rhubarb, brown sugar, granulated sugar, apple cider vinegar, shallot, ginger, cinnamon stick, allspice, red pepper flakes, and salt. Stir to coat and let sit for about 5 minutes, until the sugar begins to draw out the juices.
Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Cook for about 15 minutes, until the rhubarb has softened and begins to break down.
Add the strawberries and orange zest. Reduce the heat to medium-low and continue to simmer, stirring often to prevent sticking, for another 20-25 minutes, until the mixture is thick, glossy, and coats the back of a spoon.
Remove the cinnamon stick. Taste and adjust with a pinch more salt or sugar if needed. Let cool slightly before transferring to clean glass jars. Store in the refrigerator for up to 2 weeks.