Rhubarb Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg rhubarb
  • 8 oz/225


Wipe the rhubarb and cut into short lengths. Mix with the chopped onions in a pan and add all the ingredients. Stir well and simmer for 1 hour until soft, golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.