rhubarb chutney

Rhubarb Chutney

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.  

Try it with the smoked cheddar from Lidl on crackers – really delicious!
Serves: Lots
Prep Time: 10 mins
Cook Time: 60 mins


  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 boil (just a little more than simmering) 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. Once thickened allow to cool and put into sterilised jars.
  6. Store in a cool dark place. The chutney should keep for up to 1 year unopened or 6 weeks in a refrigerator.


  • 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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Amanda Lucas

A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.

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