Onion & Rhubarb Chutney

A great use for two allotment staples

Ingredients

• 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

Method

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.