Rhubarb chutney

Rhubarb chutney
  • Serves icon Makes 500ml
  • Time icon 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 or spring cheeseboard.

Nutrition: per serving

Calories
28kcals
Fat
no fat
Protein
0.3g
Carbohydrates
6.4g (6.3g sugars)
Fibre
0.5g
Salt
no salt
Calories
28kcals
Fat
no fat
Protein
0.3g
Carbohydrates
6.4g (6.3g sugars)
Fibre
0.5g
Salt
no salt

Ingredients

  • 800g forced rhubarb, roughly chopped
  • 200g caster sugar
  • 200ml cider vinegar
  • 40g grated fresh ginger
  • 1 vanilla pod, halved lengthways, seeds scraped
  • 1 cinnamon stick
  • 1 tbsp cloves

You’ll also need… 

  • 2 x 250ml jars, sterilised

Method

  1. Put all the ingredients in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture turns thick and jammy. Leave in the pan to cool for 10 minutes, then divide equally between the sterilised jars. Seal and label.

delicious. tips

  1. The chutney will keep in a cool, dark place for up to 3 months in a sealed sterilised jar.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Quick rhubarb chutney

Rhubarb chutney is a great accompaniment to cheese – this...

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Rhubarb and beetroot ketchup

Ketchup doesn’t have to be made from tomatoes – you...

Save recipe icon Save recipe icon Save recipe

Chutney recipes

Rhubarb and onion chutney

Make this spicy rhubarb and onion chutney to brighten up...

Save recipe icon Save recipe icon Save recipe

Rhubarb recipes

Savoury custard with mackerel and pickled rhubarb (chawanmushi)

Rhubarb and custard in a savoury setting? You bet –...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.