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.
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Makes 500ml -
Hands-on time 15 min, simmering time 1 hour 30 min
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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.
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