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Onion & Rhubarb Chutney

A great use for two allotment staples


  • 500g forced rhubarb, roughly chopped

  • 1 medium onion, chopped

  • 200g caster sugar

  • 200ml cider vinegar

  • 30g fresh ginger, grated

  • 1 cinnamon stick

  • ½ tbsp cloves


Put the rhubarb, onion, caster sugar, cider vinegar, ginger, cinnamon stick and cloves in a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1½ hours until the rhubarb has broken down and the mixture is jammy. Leave to cool in the pan for 10 minutes, then divide between 2 x 250ml sterilised jars while still hot. Seal and label.


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