“Have you seen how much rhubarb we have?!” Dad said to me as we walked around their garden. ” What are you going to with it all?” I had to ask – there is A LOT! “Well, I’ve tried freezing some, we’re going to make crumbles, give some away… and the rest, I just don’t know”.
I hate wasting food and I love a challenge! So I jumped online, to see what ideas I could come up with and instantly, I knew what to do…rhubarb chutney!
I found a lovely recipe, well, it sounds lovely but the proof will be in the tasting in a month or so, when it has matured.
Rhubarb Chutney
Makes 1 litre
750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
250ml distilled malt or white wine vinegar
250ml white wine
300g light soft brown sugar
1 small red chilli, finely chopped
2tbsp mustard seeds, yellow or brown
1tsp ground allspice
1tsp ground ginger
100g sultanas
1tbsp salt
Wash and trim the rhubarb, discarding any leaves, and chop into 2cm lengths. Chop the apples. Place the rhubarb, apples and onions in a heavy-based, non-reactive pan with the vinegar and wine, and bring to the boil. Simmer for 15 minutes until the onions are tender.
Add the sugar, chilli, mustard seeds, allspice, ginger, sultanas and salt, stirring, and continue to simmer for 45 minutes to one hour, stirring occasionally, until it is good and thick.
Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place for two weeks before opening.
According to my searches, rhubarb chutney goes very well with cold meats or roast pork and venison. I love rhubarb but I’ve only ever eaten it in sweet ways; stewed with custard or in crumbles. I’ve never tried rhubarb chutney before, so it will be very interesting to see how it tastes. I’ll be sure to let you know what it’s like.
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4 Comments on "What to do with your glut of Rhubarb"
When done like this does it still have any of the ’stringyness’, thats whats always put me off rubarb.
I know what you mean about the ’stringyness’, it can be very off-putting; that’s exactly how I feel about celery! Hopefully due to the long cooking, the rhubarb in the chutney shouldn’t be too stringy – I’ll let you know!
Living here in the Rhubarb triangle (Barnsley, Wakefield, Doncaster area)…where the vast majority of the Rhubarb is grown….may I respectfully suggest…that you make the chutney earlier in the year, when the rhubarb isnt stringy.
Good champagne rhubarb when it first comes into season, late January early Feb always heralds that spring is on its way…
Apricot
Thanks for the advice :) Hopefully the chutney won’t be too stringy! :)
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