• Mint Rhubarb Chutney Toast


Mint Rhubarb Chutney Toast

By MCFM Nutrition Interns

Makes about 2 cups.


  • 2 cup diced rhubarb
  • ¼ cup maple syrup from Horner’s Corner
  • 1 ½ teaspoons lemon juice
  • A handful of large mint leaves, about 2-3 sprigs (plus more for optional garnish)
  • 1 baguette from Solomon’s Bakery, sliced (optional for serving)


Add all ingredients to a small pot, cover and cook on low until rhubarb is soft, about 5 minutes. Remove cover and continue cooking for 3-5 additional minutes to thicken the chutney.

Serve on baguette slices or crackers.. Garnish with additional mint if desired.

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