Rhubarb Chutney


  • 2 pounds Rhubarb
  • 1 pound Sultanas
  • 2 pounds brown sugar
  • 1 ounce salt
  • lemons
  • 1 ounce dry ginger
  • 1 pint vinegar
  • 1/4 ounce cayenne pepper


  1. Cut Rhubarb finely, remove skins and pips from lemons, cut garlic into small pieces. Bruise ginger. Put all ingredients into large saucepan. Boil until thick- about 1-1.1/2hours or less, stirring frequently. Take out ginger before putting the rest into small jars and cover. Keep at least a month before using..

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