I was delighted to support a Doncaster Heritage Skills baking session earlier
in the year and demonstrate a few recipes. Grandma’s mantra was ‘Waste not want not’
and when there were gluts of produce, nothing ever went to waste. This year has been a good one for Rhubarb, but there are only so many Rhubarb
Crumbles to eat so I made this spicy Rhubarb and Ginger Chutney. It got thumbs up all
round!
What you need …
1kg/2.2lbs rhubarb
300ml/½ pint white wine or cider vinegar
2 onions (chopped)
10g lump root ginger
peeled and finely chopped
1 cinnamon stick
½ tsp salt
350g brown sugar
How to prepare …
Trim and wash the rhubarb, slice it into fairly fine
chunks. Heat the chopped onions, vinegar, ginger, sugar and salt in a wide
based non aluminium pan. Bring to a boil for about 5 minutes, then add the
rhubarb. Reduce the heat and simmer for 15-20 minutes until thickened. Put into
sterilised jars and leave to cool.
Meryl says : It needs a bit more boiling than other chutneys but well worth the effort
and especially if you like a milder chutney it will go well with cheese and
meats throughout the year.
Try more Rhubarb recipes
Meryl says : Whatever you bake this month, enjoy it!
