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Farewell Sweet Rhubarb

Sweet Rhubarb Chutney

rhubarb chutney

This is taken from Bottling, Pickling and Preserving by Elizabeth Lambert Ortiz. For those who are familiar with Branston Pickle, this is not unlike a sweeter version of same.

The Veg:
  • 450g rhubarb
  • 350g onions
The Sweet Stuff:
  • 175g raisins
  • 775g brown sugar
The Pickle Liquid and Seasonings:
  • 480ml cider vinegar
  • 3 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • pinch of cayenne pepper
The Steps:
  • Trim and slice the rhubarb.
  • Peel and slice the onions.
  • Put the rhubarb and onions into a preserving pan, along with all of the remaining ingredients.
  • Stir over a low heat, with a wooden spoon, until the sugar has completely dissolved.
  • Bring to a boil. Simmer, stirring frequently, for about 2 hours or until the chutney has reduced and thickened.
  • Spoon into warmed, sterilised jars to within 3mm of the tops. Seal, label and keep in a cool dark place for one month before using.
The Results:
  • About 2.25kg of chutney