Lemon Spiced Rhubarb Chutney

Preparation info
    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About


  • 2 unwaxed lemons, peeled and finely shredded and juiced
  • 1 in root ginger, lightly bruised
  • 900


Tie the lemon peel and ginger into a small square of muslin.

Into a large pan, place the lemon juice, rhubarb chunks, sultanas, sugar, curry powder, cayenne pepper and vinegar. Add the muslin bag. Bring to a gentle boil and stir until the sugar dissolves.

Simmer for one hour until softened and thickened. Be careful not to burn the chutney, adjust the heat to make sure.