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.
- Trim the rhubarb and cut into short lengths. Place ina preserving pan or large saucepan with all the remaining ingredients.
- Cook over a low heat stirring until the sugar has dissolved.
- 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.
- Stir occasionally to begin with then more frequently as the cooking continues to prevent the mixture from burning on the base of the pan.
- Once thickened allow to cool and put into sterilised jars.
- 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