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Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Rhubarb-Apple Chutney

I’m not proud to admit to this behavior, but I await the arrival of rhubarb like a spoiled child anticipating the reckless ripping open of presents on Christmas Day. Once I spot the season’s first stalks, my eyes widen, visions of its culinary gifts whirl in my head, and my normally generous demeanor takes a turn toward greedy. For the brief few weeks that this tart plant graces my garden, I brazenly grab as much as I possibly can. The stalks get dissected into chunks, some of which go into jams and jellies, others into muffins and cobblers, and still others into pies. And when I tire of all this sweetness, the rest (which is still more than most people consume in a year) gets turned into this savory chutney, a recipe I developed for Sauce magazine. If I’m lucky, its tang lasts me throughout the summer, adding verve to all of my grilled meats.

Yield: About six 8-ounce jars

Prep Talk: Because the jars do not undergo processing in boiling water, they must be stored in the refrigerator at all times. For best eating, allow the flavors to meld for a week or so.


  • 1 3/4 pounds fresh rhubarb, leaves and ends trimmed off, stalks cut in 1/2-inch pieces (about 6 1/3 cups), divided
  • 1 1/4 pounds Granny Smith apples (3 to 4 apples), cored and coarsely diced
  • 1 cup golden raisins
  • 1 cup dried currants
  • 1 cup diced yellow onion
  • 1 1/4 cups cider vinegar
  • 1/2 cup apple juice or cider
  • 3/4 cup firmly packed golden brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon finely minced garlic (about 2 to 3 cloves)
  • 2 teaspoons peeled and finely grated fresh ginger
  • 1 1/2 teaspoons finely minced orange zest (about 1/2 orange)
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground Cayenne pepper
  • 1/2 teaspoon ground cloves


1 | Discard (or compost) the rhubarb leaves and ends. Toss together 3/4 pound of the chopped rhubarb stalks and the apples, raisins, currants, and onion in a large bowl.

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do you have any free video?
i can not access your books.

By elira on June 07, 2015

Hi, Elira, Can you tell me why you are having trouble accessing my books? Both are available on Amazon, or should be. Just would like to know the trouble, so I can possibly get it corrected. Thanks. Yes, I have over 100 free videos on my YouTube channel; the link is in the upper right page of this site’s home page. Thanks for asking.

By Julia M Usher on June 07, 2015

hi again
amazon is not working in my country iran
political issues..
filtered youtube makes downloading so hard

thanks for answering

By elira on June 14, 2015

Elira - That’s unfortunate . . . the best I can offer is my YouTube channel as far as free video. So sorry it is not easier to get this information to you.

By Julia M Usher on June 14, 2015

great! I will for sure try it out. thanks for sharing this Julia
awesome post. cheers!

By geet on July 12, 2017

Thanks, Geet! I love rhubarb, so this is one of my favorites! I hope you enjoy it too!

By Julia M Usher on July 13, 2017