Good Mood Recipe

Rhubarb-Elderflower Chutney

Average: 5 (6 votes)
(6 votes)
Rhubarb-Elderflower Chutney
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Health Score:
83 / 100
20 min.
ready in 1 hr
Ready in

Healthy, because

Even smarter

Nutritional values

Everyone knows rhubarb as a compote or on cakes. Why not serve the vegetables with hearty dishes? The sticks help with detoxification: thanks to the mix of tanning agents, especially tannins, and gently draining potassium and calcium, rhubarb can help the body eliminate toxins more quickly.

Stored in a cool and dark place, the chutney will keep for at least 4 weeks and is a great change to conventional barbecue sauces. As a fruity accompaniment, let the sauce taste great with a steak.

1 glass contains
(Percentage of daily recommendation)
Calorie244 cal.(12 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates51 g(34 %)
Sugar added37 g(148 %)
Roughage10.6 g(35 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K27.8 μg(46 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.2 mg(14 %)
Folate33 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73 mg(77 %)
Potassium981 mg(25 %)
Calcium214 mg(21 %)
Magnesium52 mg(17 %)
Iron1.5 mg(10 %)
Iodine8 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.1 g
Uric acid55 mg
Cholesterol0 mg
Complete sugar50 g


1 onion
2 centimeters fresh ginger
1 tsp Coriander
1 tsp Mustard seed
75 milliliters apple cider vinegar
75 grams brown sugar
500 grams Rhubarb
1 organic Orange
2 handfuls Elderflower
freshly ground peppers
How healthy are the main ingredients?
Rhubarbapple cider vinegarsugargingeronionOrange

Preparation steps


Peel and finely chop the onion. Peel and finely dice the ginger. Coarsely crush the coriander and mustard seeds in a mortar. Toast the corander and mustard seeds in a pot. Deglaze with the vinegar and 50 ml (approximately 2 ounces) of water. Add the sugar, onion, and ginger and simmer gently for 5 minutes. If necessary, add a little water.


Rinse and trim the rhubarb, then cut into small pieces. Rinse the orange in hot water and pat dry. Finely grate the zest and squeeze the juice. Add the rhubarb, zest, and juice to the chutney. Simmer gently for 30 minutes, stirring occasionally.


Remove the flowers from the elderflowers, and mix into the chutney. Bring to a boil, and season to taste with salt and pepper. Fill the prepared jars with the chutney, seal tightly, and cool completely.