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May 9, 2014updated 01 Feb 2016 10:44am

Guest Recipe: Jenny Dawson's Rhubarb Chutney

By Spear's

Jenny Dawson of Rubies in the Rubble, which uses surplus fruit and veg to make jams and chutneys, shares her recipe for Britain’s underused rhubarb plant

Last week Jenny Dawson of Rubies in the Rubble, a company that uses surplus fruit and veg to make jams and chutneys, talked to Spear’s about food waste.

This week she has given us a recipe for rhubarb chutney. Rhubarb is currently in season so should you have a surplus from your allotment or have simply picked some up from your local shop, this is a great way to make sure you use it all up (and ingratiate yourself with friends, family and co-workers at the same time).

See here for more recipes from Spear’s Food Friday

Rhubarb is massively underused in Britain and has a very short season, which to me makes it all the more exclusive and a treat to eat.This is actually one of my old family recipes but it was always a favourite growing up! It’s a classic.

Prep: 10mins
Cooking: 2hrs

1.5kg rhubarb
350g onions
100g sultanas
450g white sugar
3 tsp ginger
20g fresh ginger
3 tsp salt
2 tsp curry powder
420ml white malt vinegar

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Wash and chop rhubarb (into 2cm pieces), and chop onions finely.

Put all ingredients into a large (high sided / preserving) pan and simmer until it thickens (usually 2hrs).

Give it a good stir occasionally to prevent sticking (especially nearing the end).

When ready (the spoon should leave a line when cut across), remove from the heat and jar.

(To sterilise jars, put them through a dishwasher cycle or wash in hot soapy water first).

The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge.

This is a delicious accompaniment to cold meats and cheeseboards or any sandwich.

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