- February 2018
- Makes 500ml
- Hands-on time 15 min, simmering time 1 hour 30 min
This glorious chutney really makes the most of forced rhubarb, packing a sharpness that makes it a fine addition to your winter cheeseboard.
- no fat
- 6.4g (6.3g sugars)
- no salt
The chutney will keep in a cool, dark place for up to 3 months in a sealed sterilised jar.
To sterilise jars, heat the oven to 150°C/130°C/gas 2. Wash the jars in hot soapy water and rinse well, then put in the hot oven for 5 minutes to steam dry before filling with the chutney.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe