Savory Rhubarb and Fennel Chutney with Mint
Like pea shoots, rhubarb is one of the first things to show up in the spring garden, and this savory chutney is one of the best ways to use it. Fennel adds a subtle sweetness that balances rhubarb’s natural tartness, and fresh mint brightens the whole thing up. Spread it on a cheese board, spoon it over roasted pork, or pair it with salmon — this chutney is versatile, simple to make, and keeps for months if you choose to can it.
Rhubarb, Mint and Fennel, a Bright Flavor Combination
Rhubarb has a distinctive bitter taste that lends itself well to savory cuisine. This savory rhubarb chutney with fennel and mint recipe is a delicious condiment to add to many different savory, salty and spicy foods. The brightness of mint and the subtle anise flavor of fennel all meld harmoniously in this chunky preserve.
Recipe Steps
Rhubarb stalks are commonly cooked over heat or baked in a hot oven until the fibrous stalks break down, leaving the slightly sweet, yet still bitter, almost cloyingly floral juices behind. For this rhubarb chutney studded with fennel and finished with fresh mint, the culinary process in no different.
Rhubarb and fennel slowly cook on a stove burner, breaking down into a sumptuous, chunky chutney: that can be enjoyed right out of the saucepan or preserved for future use (I personally will be using this rhubarb chutney during the Autumn months paired with an oven roasted pork loin instead of the ubiquitous, traditional applesauce accompaniment).
Canning this Savory Rhubarb Chutney to preserve for later is simple……
I chose to use 1/4 pint (4 ounces) canning jars to can this preserve. This recipe makes 12 ounces of rhubarb fennel chutney. I used one jar immediately and stored the other two in my pantry for later use. However, if you do not want to can and preserve this condiment, simple store in a glass container in your fridge. This rhubarb chutney will keep, covered and refrigerated for 10 days.
Savory Rhubarb Fennel Chutney with Mint is versatile and can be paired with cheeses, meat and seafood.
Try this condiment as a unique addition on a cheese board, pair with herb roasted pork or spread over seafood, (this sauce goes well with salmon!)
- Rhubarb develops it’s deep red color overtime. The light green hue of the rhubarb stalks pictured left does not affect the taste.
How to Serve Rhubarb Chutney
This preserve is versatile and can be served as part of cheese boards, or as an easy sauce for roasted meat.
- Serve this easy rhubarb and fennel preserve over toasted bread slathered with goat cheese.
- The fennel and rhubarb are a perfect pairing for salmon.
- Or as I previously suggested, put this up in the pantry until Fall and serve along side pork.
Why not double up on during rhubarb season? This recipe for Rose Rhubarb Wine Sangria is filled with sliced rhubarb!
A Safe Rhubarb Handling Tip:
Rhubarb leaves are poisonous, so if you are harvesting fresh rhubarb, make sure to remove the leaves before using in culinary creations.
Spring is Here, Cook the Season
Still have rhubarb on hand? This rhubarb simple syrup with ginger is a quick and beautiful way to use up the rest of your spring harvest in a completely different direction.
Savory Rhubarb and Fennel Chutney with Mint
Equipment
- 3 4 oz canning jars with clean rubber lids
- Canning Tongs
Ingredients
- 1 Fennel Bulb Medium
- 3 Stalks Fresh Rhubarb about 2 cups when chopped
- 1/2 Cup Sugar
- 2 Tbsp Water
- 2 Tbsp Apple Cider Vinegar
- 1/4 Tsp Vanilla Vanilla Extract or scraped from fresh Vanilla Bean
- 1 Tbsp Fresh Mint Leaves
- 1 Tsp Fresh Lemon Juice or 1/2 tsp citric acid
Instructions
Cooking The Rhubarb Chutney
- Remove top and bottom of fennel bulb and slice into 1/2 inch pieces before chopping down to smaller pieces. Do the same to the rhubarb stalks. (The shape doesn't really matter here, the ingredients will break down over the stovetop during cooking).
- Add the chopped fennel and rhubarb to a medium sized saucepan, stir in 2 tbsp. water and 1/2 cup sugar. bring to a boil.
- Lower heat to medium and continue to cook on a low boil until the fibers of the fennel and rhubarb break down, 15-20 minutes.
- While the chutney cooks, prepare your canning station. Fill a large stock pot with enough water to cover your cans and bring to a boil. Sanitize your canning jars and lids by boiling them, completely drying the jars and making sure your lids are clean and ready to go.
- When the chutney has reached desired consistency and thickened, add apple cider vinegar, and let simmer on low heat for 3 more minutes.
- Chop fresh mint into ribbons.
- Remove saucepan from heat. Stir in chopped mint leaves, vanilla and lemon juice.
Canning the Chutney
- Transfer Rhubarb Chutney into waiting sanitized jars, leaving 1/4 inch space at top. Seal lids loosely, making sure the lids are on, but not tightened.
- Process jars in boiling water for 10 minutes. Remove jars from stock pot using canning tongs and place on heat safe surface. Let cool, and listen for the sealing of jar tops. They should make a popping sound. When the jars are cool enough to handle twist the lids, tightly closing them.
Storage of Rhubarb and Fennel Chutney with Mint
- This chutney will last 8 months in a cool, dark cabinet or pantry. If you do not want to can this Rhubarb Chutney, simply keep covered in your refrigerator, it will keep fresh for 10 days.
Nutrition
If you love cooking with early spring ingredients, my wild ramp pesto is another seasonal condiment worth making while ramps are in season.”
More Preserves:
Happy Rhubarb Season!
Sounds yummy!