Mr B's Award Winning Rhubarb Chutney

An easy to make rhubarb chutney. Makes about 2kg/4┬Żlbs of chutney .

Course Jams and preserves
Cuisine English
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 jars
Calories 735 kcal
Author Jacqueline Bellefontaine


  • 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
  • ┬╝ tsp cayenne pepper
metric - US cups


  1. Trim the rhubarb and cut into short lengths.  Place in a preserving pan or large saucepan with all the remaining ingredients.

  2. Cook over a low heat stirring until the sugar has dissolved.

  3. 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.

  4. Spoon into hot sterilized jars. Cover and seal. 

Recipe Notes

Store in a cool dark place. The chutney should keep for up to 1 year.