Rhubarb makes for a delicious chutney which lends itself to a wide variety of dishes – I use it as a base for stir fries, burger patties (both veggie and meat ones) and homemade sausage rolls, and I also add it to both fresh and toasted sandwiches. The following is my favourite rhubarb chutney recipe:
1.1 kilograms rhubarb, cut into 2.5cm pieces
2 large oranges
5 1/3 cups brown sugar
4 cups apple cider vinegar
2 cups golden raisins
2 medium onions, chopped and peeled
1 tablespoon wholegrain mustard
12 allspice berries
8 whole black peppercorns
8 juniper berries
1.5 cinnamon sticks
Grate zest from oranges & set aside.
Halve & chop oranges, removing white membranes.
Combine rhubarb, oranges, sugar, vinegar and onions in large cooking pot with spices secured in cheesecloth bag.
Slowly bring ingredients to boil then simmer uncovered until thickened for around 1.5 hours.
Spoon hot chutney into sterilised jars and seal.