Rhubarb Chutney

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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