Stunning Spiced Rhubarb Chutney
I'm lucky enough to have a rhubarb plant in the garden and as the season comes to an end it's time to use up the crop we have left.
I absolutely love rhubarb in both sweet and savoury dishes and this chutney dances in between the two. It's great with mackerel or any other oily fish, it goes equally well with pork dishes and it simply fantastic with cheese and crackers. On the flip side, this chutney can be used as a sauce for vanilla ice cream or as a filling for a victoria sponge. It really is one of the most versatile recipes in my arsenal. Perhaps the best thing about this recipe though is its simplicity. It can be knocked up pretty quickly for a chutney and there is no skill required whatsoever so you really have no excuse but to make it!
Stunning Spiced Rhubarb Chutney
200ml cider vinegar
300g caster sugar
2 star anise
2 globes crystallized ginger in syrup, finely chopped
1 small red chilli, finely chopped
1 red onion, very finely sliced
350g rhubarb, cut into short even lengths
Put the vinegar and sugar in a pan and bring to the boil, stirring to help the sugar dissolve. Add the star anise, ginger and chilli then reduce to a simmer and cook for 10 minutes.
Add the onion and cook, simmering, for a further 10 minutes. The onion will soften and the mixture become thicker. Now add the rhubarb and simmer gently for 4 minutes, or until just tender. Don’t overcook; you want the rhubarb pink and the pieces intact. Leave to cool. The mixture will thicken as it cools.
I absolutely love rhubarb in both sweet and savoury dishes and this chutney dances in between the two. It's great with mackerel or any other oily fish, it goes equally well with pork dishes and it simply fantastic with cheese and crackers. On the flip side, this chutney can be used as a sauce for vanilla ice cream or as a filling for a victoria sponge. It really is one of the most versatile recipes in my arsenal. Perhaps the best thing about this recipe though is its simplicity. It can be knocked up pretty quickly for a chutney and there is no skill required whatsoever so you really have no excuse but to make it!
Stunning Spiced Rhubarb Chutney
200ml cider vinegar
300g caster sugar
2 star anise
2 globes crystallized ginger in syrup, finely chopped
1 small red chilli, finely chopped
1 red onion, very finely sliced
350g rhubarb, cut into short even lengths
Put the vinegar and sugar in a pan and bring to the boil, stirring to help the sugar dissolve. Add the star anise, ginger and chilli then reduce to a simmer and cook for 10 minutes.
Add the onion and cook, simmering, for a further 10 minutes. The onion will soften and the mixture become thicker. Now add the rhubarb and simmer gently for 4 minutes, or until just tender. Don’t overcook; you want the rhubarb pink and the pieces intact. Leave to cool. The mixture will thicken as it cools.
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