Savory Rhubarb and Fennel Chutney with Mint
Rhubarb Vegetables (yes! Rhubarb is technically classified as a vegetable!) are commonly used in sweet dessert puddings, pies, and crumbles. However, Rhubarb has a distinctive bitter taste that lends itself well to savory cuisine. This savory rhubarb chutney with fennel and mint recipe (located at bottom of this page) is a delicious condiment to add to many different savory, salty and spicy foods.

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
- Rhubarb Leaves ARE POISONIOUS! Remove before using in any culinary endeavor.

Sounds yummy!