Quick rhubarb chutney
( MAKES 2 3/4 cups )
Excellent served with creamy cheeses or brushed over salmon before baking.
- Wash the rhubarb and thinly slice.
- Place the onion, ginger, vinegar, sugar and salt in a saucepan and bring to the boil. Simmer for 5 minutes. Add the rhubarb. Reduce the heat to low and cook for 25 minutes or until thickened.
- Pour into hot sterilised jars and seal.
See more of Jan's rhubarb recipes