Rhubarb Chutney

My first attempt at a chutney. Turned out really well and a great way to use up the crop of Rhubarb.
Prep Time: 10 mins | Cook Time: 1hr
Serves Lots

I'd been exploring ways to use up the crop of Rhubarb from my little vegetable plot - and I mean little!

The recipe was originally found on Recipes Made Easy.

It's easy to make and has a delicious sweet and sour tang which makes it a real winner.

Makes about 2kg of chutney.



1. Trim the rhubarb and cut into short lengths. Place ina preserving pan or large saucepan with all the remaining ingredients.
2. Cook over a low heat stirring until the sugar has dissolved.
3. Bring to a gentle boile (just a little more than summering) and cook uncovered for about 1 hour until the chutney is golden brown and thick.
4. Stir occasionally to begin with then more frequently as the cooking continues to prevent the mixture from burning on the base of the pan.
5. Spoon into hot sterlised jars. Cover and seal.
6. Store in a cool dark place. The chutney should keep for up to 1 year unopened or 6 weeks in a refrigerator.


Try it with the smoked cheddar from Lidl on crackers - really delicious!



1kg rhubarb, chopped
675g light muscovado sugar
2 medium onions, chopped
225g sultanas
500ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp black pepper
1 tsp sea salt
1/4 tsp cayenne pepper

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