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Rhubarb Chutney Appetizer

My husband is a true-blue rhubarb lover, so I'm sure to make this spread often each spring. With frozen rhubarb, it's a terrific take-along appetizer for holiday gatherings. —Joyce Pappenfus, St. Cloud, Minnesota
  • Total Time
    Prep: 15 min. Cook: 40 min. + chilling
  • Makes
    about 3 cups


  • 1 cup packed brown sugar
  • 1/2 cup finely chopped fresh or frozen rhubarb, thawed and drained
  • 1/2 cup raisins
  • 1/2 cup diced peeled apples
  • 1/2 cup cider vinegar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon milk
  • 4 green onions, thinly sliced
  • 1/2 cup dry roasted peanuts, chopped
  • Assorted crackers


  • For chutney, combine the first eight ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 35 minutes or until thickened. Cool. Cover and refrigerate until chilled.
  • In a small bowl, beat cream cheese and milk until smooth. Spread over a serving platter. Spread chutney over cream cheese. Top with onions and peanuts. Serve with crackers.

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Click stars to rate
  • bdv
    May 9, 2009

    Definantly a keeper!!!!! just the right amount of everything