Easy to make, Mr.B's Award winning Rhubarb Chutney with its delicious sweet & sour tang is a real winner. It's perfect with a chunk of cheddar, and divine in a ham sandwich.
With a rhubarb patch that keeps producing more rhubarb than we can use, Mr B has kept suggesting I should make rhubarb chutney but with one thing and another I never quite got around to it, and he decided to make it himself.
So, one Saturday a few weeks ago, while I was doing some techy stuff on the site with the help of my friend Sabrina, he set about making a batch, armed with an old cook book of mine (The complete book of Home Preserving by Mary Norwak (1978)) and a bunch of rhubarb fresh from the allotment.
Suffice to say, the recipe in the book lacked detailed instructions. As is the case with many cookbooks of that time, the recipe is just a paragraph long, assuming a fair degree of knowledge on the part of the user.
I wasn't paying much attention since Mr B is a competent cook, but after several hours of listening to it bubble away in the background, it occurred to me he had been cooking this chutney a very, very long time without any suggestion it might be ready soon!
It was only when I went to have a look, that I saw the tightly covered pan keeping the liquid from evaporating, and once that was removed, it wasn't much longer until the chutney thickened enough for jarring up. Despite it's long cooking time it tasted surprisingly good.
Fast forward a week or two to our horticultural society annual produce show. I saw a category for homemade chutney and decided (unbeknownst to him) to enter a jar of his forever cooked rhubarb chutney. It won first Prize! The judges even asked me for the recipe.
It being that good, I decided to retest with my own timings and, rather tongue in cheek, call it Mr.B's Award Winning Rhubarb Chutney.
I've rewritten the recipe with a few more details but it still remains a short and easy recipe to make. I cooked the second batch last weekend up at our cottage and this time cooked it uncovered.
It took about 1 hour in all to make and still tasted as good as Mr B's. At least I think so and he agreed, although perhaps he wouldn't dare say otherwise ;). Turns out the long cooking time is not required to get the award winning flavour.
Its a great recipe for using up the last of this seasons rhubarb. No young very tender stems required here and unlike many chutneys which need to be allowed to mature for a few weeks this one tastes really good right from the moment it went out of the pot.
The chutney is a great addition to a Ploughman's lunch or a cheese sandwich. We love it with cold meat and chips if you make me it do let me know what you like to serve it with.
It also makes a great gift for your foodie friends.
How Long will Rhubarb Chutney Keep
Mr.B's award-winning chutney will keep for at least a year in an unopened jar. Store in a cool place away from direct light. Once open store in the refrigerator for up to 6 weeks.
Fruity chutney step by step
Place all the ingredients in a large saucepan. Cook gently until the sugar has dissolved. Boil gently until the chutney has thickened. Spoon into hot sterilized jars.
Mr B's Award Winning Rhubarb Chutney
Ingredients
- 1 kg rhubarb
- 675 g light muscovado sugar
- 2 med onions chopped
- 225 g sultanas
- 500 ml white wine or cider vinegar
- 2 tablespoon wholegrain mustard
- 1 teaspoon ground mixed spice
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
Instructions
- Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
- Cook over a low heat stirring until the sugar has dissolved.
- Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
- Spoon into hot sterilized jars. Cover and seal.
Notes
Nutrition
More Jams and Preserves Made Easy
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Cameron says
Made it this evening. It tastes great!
Jacqueline Bellefontaine says
Thank you Cameron. Glad you like it.
Hazel says
Third time making this but this time I’ve had to improvise due to a dead freezer and defrosted fresh rhubarb with what I had on hand (in 30°C weather that’ll teach me to procrastinate). Made it with red onion, dark muscovado sugar and red wine vinegar, and it still tastes great! It’s deeper, darker and fruitier as you’d expect. Obviously not quite as good as the original recipe which is 5 star but still great. I’m rating the original recipe as it’s my go to and people love it as Christmas gifts
Jacqueline Bellefontaine says
Thank you for rating the original recipe and I am so pleased that you like it. Great news that you sucessfully adapted it when needed to. I y would have been awful to have wasted the defrosted rhubrarb. I hope you didnt loos too much other food either,
Claire V says
I have not yet made the recipe - yet - but wanted to verify that a water-bath canning step is not required? Unless I have made recipes to freeze, water-bath canning is generally part of the process. Is this due to the acidity/spicy flavouring ?
Jacqueline Bellefontaine says
No you do not need to do the water bath canning method. Most preserves made in the UK do not tradionally use this method. If you are in The US it may be worth noting, When choosing vinegars for pickling the pickle should be at least 5% acetic acid concentration or higher. This is to ensure your vinegar is acidic enough to prevent the growth of bacteria and mould in your pickle jars. For this reason homemade vinegar is not suitable as it may not have a high enough acidity. The more acidic the vinegar, the longer your pickles will last. Some Vinegars in the US may be lower so check the label if making pickles without a water bath such as this to ensure the acidity is high enough.
Veronica says
Can I use frozen rhubarb
Jacqueline Bellefontaine says
I've not tried but I don't see why not
Janet Roome says
Just love this chutney recipe. My grandson Billy (13) requested I make it again as he loved it so much last year. He’s tried other chutneys but nothing quite cuts it like your Mr Bs recipe does. I had to laugh when looking for the recipe I used last year “Mr.B’s award winning rhubarb chutney”. And of course my grandson being called Billy is a Mr B too. Thanks so much for sharing your delicious recipes. Love Janet
Jacqueline Bellefontaine says
Hi Janet such a lovely comment to read It makes me happy that you and your grandcon love it. and as you say its the perfect chutney name for your grandson.
Jane says
hi I have just made the rhubarb chutney and it is quite sloppy, I wondered how thick it was supposed to be. I used a slotted spoon to fill the jars and there was quite a lot of vinegar left over. Have I boiled it enough?
Jacqueline Bellefontaine says
I am afriad it sounds as if you have not boiled it enough. No worries you can return to the pan and re boil but you will need to reseterlise your jars before repotting. The chutney is ready when it is thick enough to leave a channel showing the base of the pan for a few seconds when you draw a spoon through the mixture rather than filling immediately with liquid.
Agnes says
TOO MUCH VINEGAR! I have followed the recipe exactly and the consistency is nice, but the vinegar is so overpowering to the point of it being uneatable 500ml is way too much. Feel like I wasted both my time and the products.
Jacqueline Bellefontaine says
I think you must have made a mistake somewhere I have made this recipe many many time over the years and have a lot of positive feedback from readers using the recipe. Did you use malt vinegar? That has a much stronger flavour than wine or cider vinegar. Or perhaps you did not cook it long enough
Jan Clarke says
my favourite chutney recipe. onto making my third batch. Thank you.
Jacqueline Bellefontaine says
Love this! Mr B will be happy too. You are very welcome:)
Margaret Clark says
Made tonight still cooling hoping it sets well I gave it 1 hour 20 mins to evaporate. I didn’t have light brown muscovado so just used dark brown & looks fine, I used apple cider vinegar.
Jacqueline Bellefontaine says
The darker sugar will make it taste a little more caramelised and darker but will work just fine as will using a different vinegar just a marginal flavour change in that case but still good. Enjoy!
Louise says
A good way to make use up the tons of rhubarb growing in my garden! Great recipe, thank you for sharing.
Jacqueline Bellefontaine says
Exactly it's perfect for any one who has a prolific rhubarb patch . Enjoy!
Emma says
Delicious chutney, thanks for sharing the recipe! I doubled some of the ingredients and it has made 8 medium jars. I have to admit it would have filled a ninth small jar but I had to try it on a cheese scone! Delicious!
Jacqueline Bellefontaine says
Love it when you get a bit o spare to eat straight away! Glad you liked it and enjoy the rest of the batch.
Rose says
With tons of rhubarb in my garden I now know what I'm going to do with it.
Jacqueline Bellefontaine says
I really hope you like it Rose. Sadly my crop this year has been very disappointing this year so I havent made any. Maybe its time for me to lift and divide.
Roz says
My all-time favourite! I discovered Mr B's wonderful chutney last year when searching for a recipe to use up our rhubarb glut, and love the combination of spices. It's proved very popular with friends and family too, goes with everything, and certainly matures more elegantly than I have! I've just made a double batch to keep us all well stocked into next year. Thank you too for your other tasty recipes: all a little different, clear and straightforward.
Jacqueline Bellefontaine says
Hi Roz Your comment made me chuckle (the bit about maturing) love that you like this recipe so much and happy that you are enjoying some of my other recipes too. 🙂
Audrey says
Delicious. I’ve given a couple of pots to friends and they love it too. I’m making another batch to share with other friends now that I know I too can make delicious chutney! Excellent recipe, you just can’t go wrong, thank you so much.
Jacqueline Bellefontaine says
HI Audrey, I'm delighted you and your friends are enjoying this chutney.
Jenny Brocklehurst says
On my fourth batch. This is a fabulous recipe. Even my chutney hating husband loves it and caught my friend who doesn’t ‘do’ chutney dipping her crisps in it. Talking daily to my rhubarb patch encouraging it to keep producing as I have the next batch of empty jars sitting waiting to be filled.
Jacqueline Bellefontaine says
Forth batch! Wow you must like it! and glad you have converted your husband and friend:)
Donna C says
I had access to lots of rhubarb for the first time last summer, and found your recipe, so I decided to try it. I hadn't done any preserving in over 30 years. I didn't have access to muscovado sugar or mixed spice, but on line I found out that dark brown sugar is a suitable substitute, and a recipe to make my own mixed spice. OMG it's good! My husband was hesitant at first, but after trying it a couple of times he's hooked! He even asked me to make it again, so that's the plan for today.
Jacqueline Bellefontaine says
Hi Donna, Thats great news that you like it so much and your husband too. As you say dark brown sugar is a substitute for dark muscovado. I tend to specify muscovado because all muscovado sugar is unrefined whereas only some dark brown sugars are unrefined. It's just a personal preference. Hope you find some more recipes you like on Recipes Made easy Have you tried the rhubarb cake with elderflower icing?
Mrs Monique Gotts says
Wish me luck, hubby belongs to the local horticultural socirty and has loads of plants to enter for the first time this year so I thought well if i have to go any way might as well have a bash myself. Never made chutney in my life but came across your recipe whilst I was searching. Its now in the pan using Rhubarb from the garden. I can only hope I have the same sucess as you will try and tag you in finished article.
Jacqueline Bellefontaine says
Good luck and fingers and toes crossed for you. I cant wait to hear how you get on.
Mrs Monique Gotts says
Wanted to attach picture to this but dont seem able to. Thank you soooooo much only went and won 1st prize amazing chutney . Gave to friends and family they can't get enough. About to make first batch for 2024 will be well and truly stocking up
Jacqueline Bellefontaine says
Congratulations. I would love to see the pics if you have the time. I dont have my email direct on the city to avoid being bombarded with spam. If you drop me a line with your email address via the contact form i can let you have mine. Sorry so long winded.
Jacqui
Kathy says
Had never thought of making chutney with rhubarb until a friend had mentioned she’d had some recently alongside grilled cheese sandwiches. I searched up recipes and this one appealed the most. It didn’t disappoint! Thank you for sharing such a delicious, easy to make recipe! It really sends the taste buds into a frenzy!
Jacqueline Bellefontaine says
Hi Kathy, I am to please and so happy you choose my recipe and were not disappointed. My Rhubarb patch is going wild at the moment so I'm going to making another batch for myself.
Toni L says
Keeps for 1 year??? Not in our house. Everyone simply loves this recipe. I’m going to have to make another batch and hide it.
Jacqueline Bellefontaine says
Your comment really made me smile. It doesn't last a year in our house either 🙂
James says
Thanks for this- great way to use up the last of this year’s rhubarb.
Jacqueline Bellefontaine says
Yes it's brilliant for using up end of season rhubarb. It when i tend to make my rhubarb chutney. Glad you like it.
Adam says
If I wanted to halve this recipe, is it as straight forward as simply using half the ingredients ? I'm not sure about halving amounts of spices. Thanks !
Jacqueline Bellefontaine says
I haven't tried it but i think this recipe will work fine if you just halve everything. BUT Remember the cooking time will be reduced. Good luck and let me know how you get on.
Adam says
It does work brilliantly, and is utterly delicious
Carl Buckley says
Hi, got a glut of rhubarb off a friend and found this recipe.So glad I did.Absolutely delicious and foolproof.Thankyou
Jacqueline Bellefontaine says
Hi, Carl thank you for commenting I love to hear when people enjoy my recipes. It is a jolly useful recipe I think everyone who has a rhubarb patch tends to have plenty of rhubarb to use and this is ideal.
June says
This is fabulous made my second batch today . Added some cloves for a Christmas chutney ....
An all round great chutney .
Jacqueline Bellefontaine says
Ohhh Cloves what a nice idea I shall try that in my next batch and hope Mr B Approves.
Ann says
Lovely chutney, even fussy husband enjoyed it. Wish I had seen it earlier
as all rhubarb used up.
Jacqueline Bellefontaine says
Glad you like it. My rhubarb often gives me a second crop later in the summer but if yours doesn't at least you know what to make next year 😉
Evie says
Just to let you know that I have made this chutney with gooseberries and it tastes as good as the ones made with rhubarb. Thank you for a keeper recipe and versatile too.
Evie
Jacqueline Bellefontaine says
Pleased you like it how interesting to make it with gooseberries but i can see they would be good. I shall have to try it.
Steve says
Great recipe. I didn't have the sugar on your recipe so swapped it with soft brown sugar. I also had it on the hob for 90 minutes until it got to the trace stage and it is perfect. 5 jars as you've said. I put a pinch more of each of the spices in as I like it a bit hotter.
Thanks for sharing this great recipe.
Jacqueline Bellefontaine says
Ahh, timings are tricky and can often only really guide as there are so many variables like the thickness of the pan base and the efficiency of the hob but I'm pleased you agree the recipe is a good one. Mr B would argue that cooking for slower and longer improves the flavour even more. I like the idea of a little extra spice. Good to adapt a recipe to suit your own personal tastes. thank you for taking the time to comment and rate the recipe its always appreciated.
Al says
I'd love to try this but I don't know what the "mixed spice" is.
Jacqueline Bellefontaine says
Hi Al, Mixed spice is British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice.
Maki says
Can I use frozen rhubarb? Thank you.
Jacqueline Bellefontaine says
I've not tried but I don't see why not. It possible it would produce more liquid so might take a little longer to thicken.
Siobhan says
This is my fifth batch - surely five stars at least - reliable and so tasty!
Jacqueline Bellefontaine says
Wow, You must like it! Thanks for sharing so pleased.
Evie says
Just made 5 1/2 jars today! Wonderful recipe, tasted great ,can’t wait to try it with a cheese sandwich. Thank you very much.
Jacqueline Bellefontaine says
Thats fantastic Evie I can tell sandwiches will not be boring for you:)
Alexander says
I was delighted to find this receipt. My grandmother’s cook made this chutney and I found her version while looking through a note book. But, there were no quantities listed. I’ve made a batch of this and will make some more. It is fabulous. I’ll save a quantity for Christmas to accompany cold duck/goose or turkey depending on what we choose for our festive meal. Thank you for posting.
Jacqueline Bellefontaine says
So pleased you like it. I love a good chutney. Thank you for taking the time to comment it makes my day when I get this sort of feedback.
Evie says
This recipe looks delicious, at this time I am unable to get muscovado sugar,could I substitute it with dark brown sugar? Thank you in advance.
Jacqueline Bellefontaine says
If you use dark brown sugar I think it might over power the flavour of the rhubarb, Do you have any granulated or caster sugar you could try using half dark brown sugar and half granulated or caster, I think that would work ok
Siobhan says
Second batch of this tasty chutney - we love it!
Jacqueline Bellefontaine says
Delighted that you are enjoying it so much to come back and make more. Its a bit of a staple in our house now .
Diana says
Splendid chutney, hardly any faff involved, and what a lovely brown colour at the end.
Full marks to Mr. B. 🙂
Jacqueline Bellefontaine says
So pleased you liked it Diana, It has become a regular make in our house ever since but sadly it is now usually me that has to make it.
Siobhan says
Late-night post-theatre cheese and chutney enjoyed by family member whose response to chutney is “makes me feel like Henry VIII’ - ‘Yum’!
Jacqueline Bellefontaine says
So pleased you like it. Mr B will be happy
Kate says
Fab recipe - easy to follow and tastes great - husband particularly keen!
Jacqueline Bellefontaine says
So glad you liked it Kate
Paul Foster says
This all worked well except I needed to cook it for over 1 1/2 hours before it started to reach setting point.
Jacqueline Bellefontaine says
Maybe you were boiling a little slower than I did. That said one time when Mr B was making it and we have made it a lot now, he kept covering it so it took ages but in a blind taste a couple of my friend preferred it so maybe it was good thing it taking a little longer. Glad you enjoyed the end result though. thank you for taking the time to comment
Cat says
I've had loads of rhubarb recently from my Mum's allotment and my husband's Nan's garden but Ive frozen it all how because I couldn't use it fast enough. I think I'll have to defrost some and make this!
Jacqueline Bellefontaine says
Do Cat I am sure you will not be dissapointed. Next year you can save freezer space!
Jon R says
Looks great! Well done Mr B!
Jacqueline Bellefontaine says
Thanks Jon. Ill pass on your message.