Rhubarb Chutney


We grilled up the pork tenderloin, topped it with the chutney and served over fresh salad greens with cucumbers and tomatoes! It was delicious!

Rhubarb Chutney
What to do with the rhubarb we've recently been getting through our CSA?! Hmmm... I don't have much experience with rhubarb, but luckily a recent CSA newsletter came with a chutney recipe, so I was excited to 'paleo-ish it' and try it topped on some pork tenderloin we had in our fridge. This recipe is thus inspired by Alisha, one of the volunteers at our local farm.
  • ¼ cup balsamic vinegar
  • ¼ cup real maple syrup, Grade B
  • ¼ tsp coriander
  • 1, 3" cinnamon stick
  • 2 cups chopped rhubarb (about ¼" thick slices)
  • ¼ cup dried unsweetened cherries
  • ¼ cup dried cranberries (hard to find unsweetened, but sweetened with apple juice is next best)
  • ⅓ cup green onions, diced
  • ¼ tsp sea salt
  • ½ tsp fresh ground black pepper
  1. Add first four ingredients to a medium saucepan, heat over medium-high heat and bring to a boil.
  2. Add the rhubarb and remaining ingredients. Stir and reduce heat to a simmer.
  3. Partially cover the saucepan and cook on low for about 30 minutes. Stir and enjoy.

You might also like

Comments (3)

  • […] • Rhubarb: check out this recipe for Rhubarb Chutney! […]

  • […] Grilled organic chicken breasts, topped with Rhubarb Chutney! We’ve been receiving rhubarb from our local farm and this is a great way to use it. The […]

  • […] pairs well with MANY foods and can be prepared in a variety of ways. Try it in a gravy or sauce, a chutney or salsa, a cocktail, a smoothie, or your favorite paleo muffin or […]

Leave a Reply