Thursday 19 September 2019

Rhubarb & Ginger Chutney makes the grade

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
Rhubarb Tutti-frutti Crumble

or Chutney Recipes 

Meryl says : Whatever you bake this month, enjoy it!