Rhubarb Chutney mmmm
1 medium onion, finely chopped
100ml cider vinegar or white wine vinegar
1cm piece fresh ginger, finely chopped
1/2 tsp salt
1. Trim and wash the rhubarb, then slice it, into fairly fine chunks.
2. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminum pan. Bring to a rolling boil for about 5 minutes, then add the rhubarb. Reduce the heat and simmer for 15 minutes, until slightly thickened. If you’re making the chutney to use at a later date, you can put it into a 500ml sterilized jar, still hot, at this point.
3. If you are using the chutney now, let it cool slightly, then serve. Try it over fish, chicken, tofu… Rhubarb chutney will also go with ham, Cheddar, pork or lamb chops, and duck.