In a quieter moment last week I pondered what I would do with my rhubarb if I ever got bored of crumble. I have dabbled in cordial with moderate success and there is still not a cake more moorish than my Rhubarb and Yoghurt one but I needed more.
I did think it would be nice to try something savoury so after a small hunt through my recipe books and a scout through Pinterest and found a very appetizing sounding recipe for…
…Rhubarb and Onion Chutney! It was really easy to make and it’s chunky texture means it’s perfect as a burger accompaniment and it’s tanginess make absolutely delicious with cheese so in my book it’s nearly the perfect chutney.
And to add to all that, it is a great way to store up my glut of Rhubard and a taste of summer to devour in the winter months though at the rate I’m eating it, I’m not sure it is going to make it that long!
I’d love to hear if you’ve got any more savoury or sweet recipes for rhubarb you think I should try and even more so if they are WW2 ration friendly, just comment below 🙂
Makes one 250ml jar
200g rhubarb, chopped
1/2 Onion, sliced
100g White Sugar
100ml Apple Cider Vinegar
1 tbsp Ginger, chopped
1 tsp Black Pepper Corns
- 1. Find yourself a nice heavy bottomed pan, lid not needed
- 2. Add all the ingredients into the pan and slowly bring to the boil.
- 3. Cook for around an hour, until the rhubarb has broken down and it has a chutney/jam like consistency. It won’t feel enough moisture at first but the rhubarb will release more than you think.
- 4. Allow to cool and pour into a sterilised jar, storing in the fridge.
- 5. For taste test, cut a slice of cheese and try not to eat the whole jar in one sitting
This blog falls into my Dig for Victory series which is all about food, whether it’s growing, cooking or storing. Find out more about this series and others at on my Overview blog or find more in the same series by pressing the “Dig for Victory” tab on the menu.
I am a pink haired, list lover with a silver lining outlook on life and a passion for reviving history.