Rhubarb chutney recipe
This glorious chutney really makes the most of forced rhubarb, packing a sharpness that makes it a fine addition to your winter cheeseboard.
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Cooking tools:
- Kitchen scale
- Grater
- Mason jar
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Ladle
- Spoon
Ingredients
- 800g forced rhubarb, roughly chopped
- 200g caster sugar
- 200ml cider vinegar
- 40g grated fresh ginger
- 1 vanilla pod, halved lengthways, seeds scraped
- 1 cinnamon stick
- 1 tbsp cloves
- You’ll also need…
- 2 x 250ml jars, sterilised
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