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.
Mr.B’s Award Winning Rhubarb Chutney
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 long cooking time it tasted surprisingly good.
Fast forward to last week and 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.
An easy to make rhubarb chutney. Makes about 2kg/4½lbs of chutney .
- 1 kg rhubarb
- 675 g light muscovado sugar
- 2 med onions chopped
- 225 g sultanas
- 500 ml white wine or cider vinegar
- 2 tbsp wholegrain mustard
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 1 tsp ground black pepper
- 1 tsp sea salt
- ¼ tsp cayenne pepper
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.
Store in a cool dark place. The chutney should keep for up to 1 year.
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