Cherry-Rhubarb Chutney
Recipe type: Condiment
Cuisine: Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
Fresh cherries and rhubarb are simmered with spices and sweet ginger ale to create this delicious condiment.
  • 1 cup cherries, pitted and halved
  • ½ stalk rhubarb, chopped
  • 8 ounces ginger ale
  • 1 tablespoon chili sauce
  • 1 teaspoon Aleppo Pepper*
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste
  1. In a small saucepan, stir all ingredients together and simmer for about 30-45 minutes, until ginger ale has reduced into a syrupy state and rhubarb has broken down. Add vinegar and stir.
  2. Season with salt and peppers and adjust heat by adding more chili sauce or Aleppo Pepper. Refrigerate after using.
*Note: Aleppo Pepper can be found now in most spice shops, but if you can't find it, substitute with red pepper chili flakes. You can also find it online at Spice Station.
Recipe by Cooking with Books at