Rhubarb Chutney

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb chopped rhubarb
  • 2lb brown sugar
  • 1lb sultanas
  • 1oz crushed garlic
  • 1oz finely-chopped shallots
  • 1oz salt
  • 1oz bruised root ginger
  • 1 pint vinegar
  • ½ teaspoon Cayenne pepper
  • Grated rind and juice of 1 lemon


    Put all the ingredients into a thick pan and boil together until thick and dark brown. Remove the root ginger, and put chutney into pots.