Rhubarb Chutney

What to do with the May/June rhubarb harvest!?


Rhubarb (peeled and chopped) – 340g
Red onions (Peeled and chopped) – 3
Light brown sugar – 525g
Cider vinegar – 340ml
Salt – 2tsp
Cinnamon – 1tbsp
Ginger – 1tbsp


Put all the ingredients into a large saucepan. Bring to boil, then simmer on low heat for 45 minutes, stirring throughout.
Once ready, put into jars to preserve. Detailed further instructions here.

Notes to self: try with less sugar next time. I have omitted the spicy cayenne Pepper.
Original recipe from “The New York Times Heritage Cookbook” by Jean Hewitt.