Rhubarb Chutney

As we have got a couple of rhubarb crowns to put in to the garden in the spring I decided that now would be a great time to expand the blog with some recipes.

Here's one I found in a gardening magazin.

  • Add 2lb of chopped rhubarb to a saucepan with 2 2 crushed garlic cloves, 1oz chopped root ginger, and half a teaspoon of cayenne pepper.
  • Add 1lb each of dark brown muscovado sugar and demerera sugar, 1 pint of red wine vinegar, a pinch of salt and the grated rind of 2 oranges.
  • Bring it all to the boil and simmer for 2 hours stirring regularly until it thickens. It goes sticky if you over cook it.
  • Bottle in clean warm jars and cover with plastic tops.


This entry was posted in Preserves & Chutneys, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published.