Rhubarb Chutney Recipe

It's debatable whether Rhubarb is a fruit, a vegetable or something else entirely, what's for sure is that it's versatile in the kitchen, it achieves that fine balance in flavour between sweet and sour, rhubarb crumble is the most popular rhubarb based food, however it makes a fantastic chutney.

Preparing glass jars for preserving chutney

Save some money and the environment by using recycled glass jars, it's surprising how many you can amass in a couple of weeks.

It's important if you are re-using glass jars that every remnant of food is cleaned from the jar, then the jar is sterilised effectively - the best way to do this is fill them with boiling water, then microwave them for 30 seconds or so.

Ingredients for Rhubarb Chutney

  • 2 lb rhubarb
  • ½ oz garlic
  • 1 oz root ginger
  • Peel of 2 lemons
  • 1 oz salt
  • ½ oz cayenne pepper
  • lb sultanas
  • 2 lb demera sugar
  • 1 pint vinegar

This is my Grandmother's old rhubarb chutney recipe and it's so easy, still tastes great even from a 50 year old recipe. Best made when the rhubarb is in full swing and there is lots available.

1. Shred the rhubarb finely and chop the garlic.

2. Crush the root ginger and tie in a piece of muslin with the lemon peel. You can get an odd piece of muslin from a material shop, tie with a clean piece of string, and just put in the saucepan (you might have a clean bit of muslin in a first aid box or a spare piece from the baby cupboard)

3. Put all the other ingredients in a large saucepan or preserving pan and simmer gently, stirring frequently, until the mixture thickens. Probably about 50 - 60 minutes.

4. Remove the bag of flavourings and pot the chutney whilst hot for best results.

5. If possible keep 3 months before using, the flavours will mature and develop.

Once sealed Chutney can last for over a year, once opened keep refrigerated and eat within 3 weeks.

Rhubarb chutney is often served on the side of a plate with cheese, crackers and cold meats.