Rhubarb Chutney

Dad brought me some rhubarb earlier in the year and I made 'rhubarb turnovers' with it, using the rough puff pastry that I have written about before. The only trouble is the rhubarb has a devastating effect on my digestion system, not good when you use a wheelchair and can't run too fast!

Bob, offered me more last week and I just couldn't refuse; it's the frugal streak coming out in me again. This time I thought I might make chutney with it to keep my chutney-munching nephew Mickey happy. I was a little doubtful as to how it would turn out but it looks like being surprisingly good

The recipe is a reworking of this one from The Great British Kitchen website.

Ingredients
900g Rhubarb in 1cm (½ inch) chunks
2 Diced onions
800g Demerara sugar
500g Sultanas
1 568g (1 pint) Bottle malt vinegar
15g Finely chopped root ginger
15g Ground ginger
15g Finely chopped garlic
Zest of a lemon
25g Salt
10g Chilli powder (or more to taste, alternatively add fresh chilli)

Method

Simplicity itself. Put the lot into a preserving pan. Bring to the boil and simmer until thick, about a couple of hours or so. Pot into sterilised jars. Keep for 1-3 months before using. Keep it hidden from chutney devouring monsters like my nephew Mickey.

If you can't be bothered to make your own, I've just noticed that Rosemary Jameson at 'from the country larder' sells homemade Rhubarb & Date chutney.