View all newsletters
Have the short, sharp Spear's newsletter delivered to your inbox each week
  1. Luxury
  2. Food & Drink
May 9, 2014updated 11 Jan 2016 2:17pm

Guest Recipe: Jenny Dawson’s Rhubarb Chutney

By Spear's

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

Method

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

Content from our partners
Stoneweg, Icona, and CBH Strengthen Partnership with Cromwell Acquisition, Adding €4 Billion AUM to Stoneweg
Why investors should consider investing in nature
HSBC Global Private Banking: Revisiting your wealth plan as uncertainty abounds

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.

Select and enter your email address The short, sharp email newsletter from Spear’s
  • Business owner/co-owner
  • CEO
  • COO
  • CFO
  • CTO
  • Chairperson
  • Non-Exec Director
  • Other C-Suite
  • Managing Director
  • President/Partner
  • Senior Executive/SVP or Corporate VP or equivalent
  • Director or equivalent
  • Group or Senior Manager
  • Head of Department/Function
  • Manager
  • Non-manager
  • Retired
  • Other
Visit our privacy policy for more information about our services, how Progressive Media Investments may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications.
Thank you

Thanks for subscribing.

Websites in our network