Mustardy Rhubarb Chutney from Marisa McClellan’s Preserving by the Pint + a Giveaway

April 25, 2014 · 74 comments

rhubarb chutney from Marisa McClellan's Preserving by the Pint // Wayward Spark

So many good things are coming to life this spring. For starters, RHUBARB (!) and the new cookbook, Preserving by the Pint by Marisa McClellan!! The stars must have aligned just right so that I could dive into this recipe collection by starting off with our newly grown stalks of spring rhubarb in Marisa’s mustardy rhubarb chutney.

You’ve heard me refer Wayward Spark readers over to Marisa’s indispensable blog, Food in Jars, about a million times. It’s one of those spaces that has great recipes as well as in-depth discussions of canning techniques, safety concerns, and beginner tips. Marisa is a great teacher as well as a great recipe developer, and she’s been sharing everything she knows for five years on her (critically acclaimed!) blog.

I  own and love Marisa’s first book, Food in Jars, so I’ve been eagerly awaiting the release of her second book, Preserving by the Pint, to see what else she had up her sleeve. Now that I have it in my hands, I will tell you why you should buy this book:

  • It’s super pretty–nice design, nice photos, easy-to-use layout.
  • The seasonally-organized recipes show amazing creativity, but they’re not fussy or complicated or full of expensive/hard-to-find ingredients. 
  • There are tons of resources for folks who have never done any canning before, but there’s also plenty to learn for folks who have done a lot of canning in the past. 
  • Marisa is a self-employed writer and preservation educator who has been offering up hundreds of recipes and tons of general information FOR FREE on her blog. The only way this model is sustainable in the long run is for us, the content consumers, to occasionally buck up and support content producers with actual dollars. Buying Marisa’s book is one way you can show your appreciation for all she does and to plant the seed for her future endeavors. I know people don’t talk about this a lot, but I think it’s pretty darn important in today’s media landscape.

Marisa is also touring all over the country with book-signing events as well as cooking classes. You can see her full schedule here. She’ll be in Oregon, her old stompin’ grounds, in June, and I am definitely planning on attending one of her events. I gotta say that I am stoked to finally be able to meet her face to face!

rhubarb // Wayward Spark

There are four rhubarb-centric recipes in the cookbook: Rosemary-Rhubarb Jelly, Rhubarb and Meyer Lemon Marmalade, Oven-Roasted Rhubarb Compote, and Mustardy Rhubarb Chutney. It was not easy to decide which one to try out first, but the chutney sounded unusual but approachable, so I went for it.

If you gave me a spoonful of this stuff with no backstory or other information, I don’t think I’d guess the main ingredient was rhubarb (so if you’re looking for something quintessentially rhubarb-y, I would try one of Marisa’s other recipes first). It is, however, delicious. Sweet, dark, tangy, and spicy with plenty of plumped up mustard seeds for some pleasant crunching. I’d put it in a loose category alongside barbecue sauce. Actually it’s a bit reminiscent of Marisa’s tomato jam. Marisa recommends pairing it with goat cheese and crackers, but I’m dying to try it out on a burger (meat or veggie). We also had dollops of it with rice, dal, cilantro, and corn relish the other night, a combo I really enjoyed.

Mustardy Rhubarb Chutney

from Preserving by the Pint by Marisa McClellan

yeild: 4-5 half pints

1 pound rhubarb, chopped into 1/2″ pieces
1 small onion, minced
3/4 cup dried currants
1 1/2 cup packed, dark brown sugar
1 1/2 cup cider vinegar
3 teaspoons yellow mustard seeds
2 teaspoons fine sea salt
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes or 1/4 teaspoon Aleppo pepper (I had a hard time finding the Aleppo pepper in the original recipe, so I subbed in hot red pepper flakes with great results)


Combine all the ingredients in a wide, nonreactive pot, place it over high heat, and bring the mixture to a boil. Once it bubbles, lower the heat to medium, and simmer gently, stirring regularly until slightly thickened.

As the chutney gets closer to done, make sure to stir it every minute or so to prevent scorching. You’ll know the chutney is finished cooking when you can pull your spoon through the liquid, and the space you’ve created doesn’t fill in immediately.

At this point, you can store the chutney in the refrigerator or can it to make it shelf stable for future use.

To can the chutney, funnel it into prepared, sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

fresh rhubarb // Wayward Spark

The Giveaway!

The good folks at Running Press have offered up a copy of Preserving by the Pint for one of you lovely readers. To enter, leave a comment with one of your favorite things to preserve or something new that you’d like to try preserving with a link to the recipe if you have one. You are welcome (encouraged!) to spread the word about this giveaway, but only one entry per person, please. US residents only. Entries are open until Friday, May 2 at 11:59 pm. A winner will be picked at random and announced next Saturday.

The giveaway is now closed. The randomly chosen winner is Brittany, a plum chutney fan.

My personal copy and the giveaway copy of Preserving by the Pint were provided by Running Press, but as always, the opinions and endorsements stated here are my own. 

{ 73 comments… read them below or add one }

Cassandra April 26, 2014 at 1:21 am

That chutney sounds delicious… I am always looking for new rhubarb preserving recipes, I have more of it than I know what to do with. My favorite thing to preserve right now is pickled asparagus. I tried pickling it for the first time last spring and didn’t make near enough, so I will be doubling the amount for this year!


Steph April 26, 2014 at 5:17 am

i would love to learn how to make raspberry preserves


Leah April 26, 2014 at 5:28 am

That sounds like a fun book. I am pretty new to preserving, but I made and canned blackberry jam for the first time last summer. It was AMAZING! I was inspired by your blog to make it without much added sugar.


Patricia April 26, 2014 at 5:30 am

Strawberry preserves will always be my number one, because they were the first I ever made, and because strawberry season is so quick to pass here in New England. Nothing like a taste of the jewels of summer in the middle of winter. And I still have Eugenia Bone’s recipe for canning fresh tuna in my stack of somedays.


Kim April 26, 2014 at 5:45 am

I think a favorite for me is making blueberry jams. Since I went to college in the U.P. Of Michigan, my next canning adventure will be pickled eggs. They were a bar staple there!


Maddie April 26, 2014 at 5:50 am

I’m really itching to try my hand at making marmalade!


cyndi April 26, 2014 at 5:51 am

I picked up some wonderful old recipe books and am dying to try the selections of jams & jellies they contain!


Ronda RS April 26, 2014 at 5:56 am

I really want to try the muskmelon jam this year. A lot of people are going to be getting preserved goods this year for Christmas!


Sarah Breeden April 26, 2014 at 6:03 am

I am very new to canning and preserving. I have canned things like tomatoes, salsa, green beans and made some jellies in the past but it has been a few years. I have a garden growing this year and I am looking forward to doing more canning and preserving this year and I am wanting new ideas of recipes I would be able to can and preserve.


shirley cree April 26, 2014 at 6:09 am

love the fresh taste of peach jams….. apricot/pineapple, too…..


Kris H April 26, 2014 at 6:21 am

Last summer I made peach and strawberry preserves. This year I’m interested in all the rhubarb recipes I have been seeing! I also made jalapeno pear chutney last year, this rhubarb chutney sound yummy!


Tara April 26, 2014 at 6:29 am

I only started canning for the first time last summer and I missed out on the fresh blueberry window. So I’m really looking forward to blueberry jam this year!


Teri H April 26, 2014 at 6:59 am

My favorite thing to “put up” is amaretto peach pecan preserves! And we have a peach tree now loaded with baby fruit! Thanks for the opportunity to win the book (which is on my wish list btw)!


Kelsey Spiel April 26, 2014 at 7:13 am

Last summer we experimented with peaches, ginger, cinnamon & sweet wine. Turned out delicious.


Aaron April 26, 2014 at 7:32 am

Can’t let a summer pass without making a batch of my Grandma Maxine’s peach jam. This recipe reminds me of the “rhubarb sauce” she used to make (like chunky applesauce) when I was a little guy.


Juli J April 26, 2014 at 7:39 am

Although we can an enormous amount & variety of things, blackcap jam has to be the favorite. Blackcaps are tiny wild black raspberries and make the most incredible jam. Everyone who tries it falls madly in love with it.
I used to just improvise based on the Ball recipes for raspberry jam but then I found Marisa’s recipe:, which is on her Food in Jars website. It’s the best!


jonquil April 26, 2014 at 7:40 am

My favorite is grapefruit jam. & I’m always on the look out for new rhubarb recipes.


Terry April 26, 2014 at 7:42 am

The one thing I can every year without fail is applesauce. This year, I’d love to do more small batch canning. Marissa’s book would be perfect.


abhaya April 26, 2014 at 8:12 am

Right now, pickled asparagus! Yum. I can a lot every year but the one thing I love best is when my brother brings me some huckleberry jam that he’s made. I never seem to find the time to search out those berries.


Angela April 26, 2014 at 8:32 am

I love unique combinations and this recipe is one! I will most definately try it as soon as I get some rhubarb from the farmer’s market! I make a yummy strawberry/rhubarb/orange blossom water jam, and I love to make lime marmalade with the limes from my tree.


Holly April 26, 2014 at 8:34 am

This is a hard one. For faves, this year it’s a toss-up between triple ginger nectarine jam (can never get too much ginger!) & chili sauce (sort of a spiced ketchup) from a 1940s cookbook. I also love my mango chutney, full of tamarind, ginger, raisins & hot peppers; strawberry-kiwi jam tastes yummy, too. There’s also the sun relish, & the…… I give up — there is no way I can pick just one favorite! I’m always looking for new recipes to try & have never used rhubarb, so this recipe intrigues me.


Arlene April 26, 2014 at 8:35 am

Pickled red onions are made on a regular basis in our house. They get used so often.


Kyna April 26, 2014 at 8:53 am

I love preserving summer fruits like peaches, but I don’t like jams that are too sweet, so I try to find recipes that use honey instead. This honey-vanilla peach jam recipe is one of my favorites (although I usually make a version that uses 13 lbs of peaches and nervously stir it until it’s ready to can).


Crystal April 26, 2014 at 9:26 am

I love pickled carrots and dilly beans. Mmmmmmm.


Karen April 26, 2014 at 9:59 am

I’ve never worked with rhubarb before actually, and I’ve only tasted it on a handful of occasions. I’m curious about it!


Four dogs and one quilter April 26, 2014 at 10:32 am

Strawberry jam from my own strawberries is my favorite preserve to make. Have followed Food in Jars for years and would love to win a copy of Marisa’s new book.


Kim April 26, 2014 at 10:56 am

I love putting up really basic pantry staples that we draw on heavily throughout the year: fruit sauces, green beans, jams, tomatoes. Quarts of crushed tomatoes get heavy use in sauces, soups, Mexican rice, etc:


Nita April 26, 2014 at 11:10 am

I love Marisa’s blog and I need some new ideas for rhubarb – off to try the chutney now!


Ali April 26, 2014 at 12:24 pm

My favorite thing to preserve is apple and rosemary marmalade. Second favorite is bourbon maple blackberries from foraged wild blackberries.


Eileen Fried April 26, 2014 at 12:56 pm

Have recently planted five, count ‘em, five Loquat trees in the front yard… a few years I’ll be in Loquat jam heaven.


Andrea April 26, 2014 at 1:12 pm

I would like to try preserving watermelon.


Lethea B April 26, 2014 at 3:33 pm

I love to make Blueberry Jam. It’s a family favorite=)
I have ‘Food in Jars’ and have enjoyed making smaller batches of Dilly Beans from the book so I know I’d love the newest book!


Amber April 26, 2014 at 5:29 pm

I enjoy Marisa’s blog and frequent it regularly. Just missed her tour stop in ATL. I would love a copy of her book to learn more about canning small batches.


Calli April 26, 2014 at 10:16 pm

I just started a garden this spring and I would love to preserve my “crops” this year! strawberry jam and I’ll have to find something to do with the mulberries too.


Jodi April 26, 2014 at 10:46 pm

I want to try some pickling this year. I might do dilly beans or another pickled veggie!


Karina Stonesifer April 27, 2014 at 4:09 am

Any kind of salsa but I really love canning Marisa’s peach salsa!


Desiree Giroux April 27, 2014 at 5:35 am

Wonderful! We love all of our homemade jams and pickles, but our favorite thing to do is pickle fiddleheads. We make them spicy and everyone, even those who don’t like fiddleheads, love them! A perfect example of preserving in small batches as they are a wild edible and you can’t always guarantee a full batch amount.


JoAnn April 27, 2014 at 5:39 am

My favorite jam to make is Marisa’s Rhubarb Jam with strawberries and oranges. I will have to try this rhubarb chutney also. It sounds delicious!


Kim Zelle April 27, 2014 at 5:50 am

I would love to make this chutney…or anything with rhubarb for that matter. I have fond memories of my grandmother’s strawberry rhubarb pie! Love to leave a legacy of my own.


Shawn April 27, 2014 at 9:49 am

I love making prickly pear jelly every year. Each time more people become addicted to it.


Andrea April 27, 2014 at 12:30 pm

Strawberry rhubarb preserves with very low sugar are my absolute favorite – I can eat it with pretty much anything.


Hannah April 27, 2014 at 12:32 pm

I can’t wait to make raspberry jam this summer. We just ran out of last year stores and buying jam always feels wrong.


bn100 April 27, 2014 at 4:06 pm

like strawberry jam


Brittany April 27, 2014 at 5:01 pm

I’m sooo happy you posted this rhubarb chutney recipe!!! I’ve been dreaming of rhubarb chutney ever since my wedding where we had rhubarb chutney on grilled chicken. Soo good! I immediately went to the co-op to buy a pound of rhubarb and made the chutney during an afternoon storm today. The first taste brought me right back to Grand Isle, Vermont, June 5, 2010. What a day :-)
Anyways, I love preserving just about anything in season I can get my hands on. Chutneys tend to be my favorite. I love a plum chutney recipe which is unfortunately in a book I lent to someone recently. A similar recipe is here: I have also loved pretty much everything I have ever tried out of Canning for a New Generation by Liana Krissoff. This book has a great variety of preserving recipes which are easy to follow and beautifully photographed.
Anyways – thanks again. I’d love to check out this book after how fabulous the rhubarb chutney turned out.


Maria April 27, 2014 at 5:57 pm

Strawberry preserves!


Lynn April 27, 2014 at 6:13 pm

All varieties of fig jam usually top my list. But I truly love so much and constantly run across new twists such as this mustardy rhubarb chutney that I’ll certainly have to try. I don’t yet have Marissa’s first book- need to grab it!


Maureen April 28, 2014 at 5:35 am

I’m really loving pickled things these days–lately pickled onions are my favorite.


Brenna April 28, 2014 at 7:25 am

I’ve just started getting into preserving (I live in an apartment in DC, with a TINY kitchen, so not much room for large batches of anything), but so far, I’ve done orange marmalade, infused honeys and a variety of simple syrups and an amazing porter reduction (SO good on beef!).

I have a pile of Florida tomatoes sitting on my counter right now though, I’m going to attempt Marissa’s Tomato Butter tonight, I even went and retrieved my slow-cooker from my parents this weekend so I can get it done!

I have her latest book on my wish list :)


KJ April 28, 2014 at 12:55 pm

Pickled green beans!


nichole joyce April 28, 2014 at 3:09 pm

I love making a rhubarb-orange butter.


rebecca April 28, 2014 at 10:01 pm

canned peach halves in syrup are like a taste of summer. without fail i make them every year to get me through the darkest coldest months.
i also am a big fan of the food in jars website, thanks for sharing one of her new recipes.


sarah April 29, 2014 at 6:27 am

bread and butter pickles is always a favorite round here, and my great grandmothers recipe…id love to try elderberry syrup though..yum!


Jane April 29, 2014 at 6:44 am

My rhubarb plant is looking good – should have a good harvest this year. I’ve made pies with it but would love to make some preserves. Anyone ever try rhubarb and raspberries?


Cece April 29, 2014 at 7:17 am

I have Marisa’s rhubarb-orange butter on the list for tonight, but this looks delicious too! I would like to do more chutneys and compotes, but those kinds of things are not in our regular pantry rotation at the moment and I’m not sure how I would use them up. So maybe I will give this a try and do some experimenting. And, my favorite thing to preserve is fermented dill pickles.


Katie H. April 29, 2014 at 7:35 am

As simple as it may be, I love me some berry jam. Apple butter would be up there if I ever learned how to actually “preserve” it, since sticking it in the freezer is sort of cheating. I’ve been eyeing this new book for a while now!


Eileen April 29, 2014 at 11:35 am

Yay, rhubarb! If I could find more of it at the store–not so easy since we’re in California, home of everything except rhubarb, evidently–I would be all over a batch of strawberry rhubarb jam. Otherwise, I go for lots and lots of tomato sauce every summer. And pickles! There are three or four different pickles in my refrigerator right now. NOM. Thanks for the giveaway opportunity!


Amy April 29, 2014 at 3:25 pm

I’ve got so many favorites, but bread and butter pickles and pearsauce are my current favorites. (I will need to make bread and butter pickles with honey instead of sugar this summer, so if there is anyone with experience, I would love to hear!) I just bought a fermenting pot, so I’m excited to try my hand at sauerkraut. Also rhubarb something as my dad has rhubarb coming out his ears right now!! Thanks for the chance to win this book. It looks great!! :)


Sarah April 29, 2014 at 5:15 pm

I haven’t preserved yet, but I’d really like to try some jams with different fruits. I think my kids would love them especially if they had a hand in making them!


Teresa April 30, 2014 at 1:31 am

Apricot jam, the reigning queen of all jams…..


Heather April 30, 2014 at 12:31 pm

My favorite thing to make is Plum Sauce.It’s an interesting combo of plums, mustard seeds, diced green chiles, and brown sugar. Delish!


Alison May 1, 2014 at 8:03 am

I love preserving marmalade, of any fruit.


Renee May 1, 2014 at 9:49 am

This time last month I made my first jar of preserved Meyer Lemons. Now I need to find a recipe to use them. Something with chicken, no doubt. The jar is large so there will be leftovers for other recipes. The search is on!


Margaret B. May 1, 2014 at 7:58 pm

I love Marisa’s website. i check it every few days, at the same time i check yours. I haven’t actually canned anything yet, because there is exactly NO space in my kitchen for anything other than the most simple food preparation, and while I’m quite sure she would tell me that canning CAN be simple, I am content to wait until i’m in possession of a slightly larger work space. As that moment is rapidly approaching, i have been giving much thought to all of the kitchen projects i will start, and i thought that a basic pickle would be a good orientation project, but what i’m really looking forward to trying is pickling peppers. for the last two years i’ve grown my own pepper plant in a pot on my porch, but i swiftly run out of ideas of what to use the peppers for. It would be amazing to win a copy of the preserving by the pint book.


Annette May 2, 2014 at 6:43 am

I’ve never preserved, but I have an interest in learning. My dad has a large amount of peaches from his trees each year and I’d like to start with those.


Liz May 2, 2014 at 9:42 am

Salsa! We eat so much of it and home canned salsa is the best! Thanks for the giveaway, this book looks awesome!


Mattie Reynolds May 2, 2014 at 10:13 am

My mother, sister, and I are canning nuts! We love doing any kind of spicy pickle…asparagus, green beans, cucumbers! The spicier, the better. And it’s a wonderful spending time with my family.


Michelle Mccarley May 2, 2014 at 10:36 am

I’m a beginner but I would love to try jams, chutneys and even onions!


roxanne May 2, 2014 at 11:14 am

I love making zucchini relish with celery seeds in it. So delicious and great on summer bbq!


Jenny May 2, 2014 at 12:24 pm

I have been waiting on this book at my local library. I am new to preserving and might be in love with it! My favorite so far is this recipe for tomato jam I found on Food52. Im excited to try more and your photos always inspire me.


Lisa May 2, 2014 at 3:54 pm

I love preserving Strawberries (for obvious reasons..), but havent tried too many things yet. Love the idea of preserving, but still have so much to learn about it. This giveaway would be just perfect for me. Next thing I will try is something with rhubarb as I bought a ton on the local farmers market today. So happy you posted a rhubarb recipe!!!


norma May 2, 2014 at 8:04 pm

Strawberry jam and her pickled pears recipes.


Whitney May 2, 2014 at 9:24 pm

My husband and I are going to attempt our first vegetable garden this summer and I have never canned, but I really want to attempt that too!! SO very excited to be learning more and more about growing, creating and preserving my own food!! I love strawberry-rhubarb pie so maybe some strawberry-rhubarb jam may be in order!


meemsnyc May 17, 2014 at 8:33 pm

Wow, your rhubarb looks so healthy! I’ve grown rhubarb a bunch of times and they never took off for me. That chutney looks incredible.


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