Seasonal rhubarb chutney for picnics and cheeseboards.

  • Serves: 1 person
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • British

    Rhubarb Chutney

    Recipe Information

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    400g Rhubarb

    1 medium Red Onion

    1 large clove of Garlic

    50g Sultanas

    75ml Malt Vinegar

    15g piece Fresh Ginger

    80g Light Brown Sugar

    80g Caster Sugar

    1 heaped tsp Paprika


    Peel, half and finely chop the red onion

    Peel and mince the garlic

    Peel and finely chop the ginger

    Put the onion, garlic, sugars, vinegar, sultanas, ginger and paprika in a medium saucepan

    Slowly bring to the boil, stirring as you cook

    Allow to simmer for 10 minutes

    Chop the rhubarb into small pieces and add to the pan

    Bring back to the boil and simmer for about 15 minutes until thickened

    Serve warm or cold

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