Rhubarb Chutney
Preserving Rhubarb Chutney - Rhubarb and onions grown in the polytunnel are the basis for a colourful chutney that adds flavour to many dishes
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Cooking tools:
- Saucepan
- Mason jar
- Baking sheet
- Oven
- Stove
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 900g/2lbs chopped and washed rhubarb
- 900g/2lbs granulated sugar
- 1 450g bag of sultanas
- 1 pint of white wine vinegar
- 25g/1oz salt, 25g/1oz of powdered ginger
- 1 medium onion finely chopped
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground black pepper
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