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Rhubarb chutney

Published: 5 Mar 18
Updated: 18 Mar 24

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.

Easy
February 2018

Test kitchen approved

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 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

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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

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Method

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.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.