When rhubarb is in full season it's often hard to think of what to make with it other than rhubarb crumble. We produce a lot of rhubarb and therefore like to preserve it for consumption all year round. And to be honest, it's one our most requested gift from friends and family; they love it! 

Tools required

• Large jam pot or saucepan 
• 5 sealable jars

Ingredients

Feel free to add additional fruit to this chutney if you want rhubarb and plum or rhubarb and apple for example! 

• 1kg rhubarb (stem only, compost the leaves you can’t eat) 
• 675g light muscovado sugar
• 2 medium white onions
• 225g sultanas (feel free to leave these out if you don't like them!)
• 500ml white wine or apple cider vinegar
• 2tbsp whole grain mustard 
• 1tsp ground mixed spice
• 1tsp ground ginger
• 1tsp black pepper

Recipe

• Place your jar lids in a pan of boiling water to sterilise 
• Place your clean jars in the oven on a low heat to allow to come up to temperature (This will make them seal) 
• Soak your sultanas in the vinegar to soften
• Whilst your jars are warming up and your sultanas are soaking cut your white onions and rhubarb into small chunks - they need to be small enough to spread on your cheese and crackers!
• Place all ingredients in a saucepan
• Cook in a medium heat until the sugar has dissolved
• Raise to a boil and boil until the chutney has thickened to a jam consistency or however you like it! 
• Spoon into your hot sterilised jars (be careful not to burn yourself)
• Leave about 1cm at the top of the jar for expansion
• Seal with the clean, hot, sterilised lids

When your jars have cooled the lid should have sealed in place and your chutney is good to store in your pantry, or eat (it won't be sat there long I can assure you)