Rhubarb & Apple Chutney
Not just for puds, seasonal rhubarb makes an delicious tart chutney to accompany cheese, oily fish and roast pork.
Ingredients to make 3 x 500ml jars:
300ml cider vinegar
400g brown sugar
2 inch piece ginger, grated
1 orange, juiced
Large pinch allspice
800g rhubarb, washed and chopped
2 Bramley apples, peeled and chopped
Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved, and then boil for 10 minutes. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. The longer itβs left the better it will taste.