I have a lot of rhubarb in the garden and have been wondering what to do with it all apart from good old crumble - Also Stephen doesn't like rhubarb so I needed some way of disguising it! Then inspiration struck - Chutney! He'll never know! You can't taste the marrows in Harvest chutney!
I dug out my mums recipe she uses for Harvest chutney and halved it for 2 reasons , I didn't have a big enough pan and just incase it all turned out wrong ( had a nasty experience making Rhubarb and Ginger jam - made moutains of it and it tasted awful! Had to throw it away felt so guilty what a waste so didn't risk it this time.)
I made use of what ingredients I had to hand - frozen ginger pellets that have been lurking in the freezer for a while, frozen cranberries that have also been in the freezer waiting for a staring role in something delicious! Also I used a mixture of demerera, light brown and dark brown sugar as I didn't have enough of one sort!
It is an easy peasy recipe and just required a lot of chopping but I find that very theraputic - plus as I had halved the recipe there wasn't that much to chop - also you don't have to be so precise!
Here it is bubbling away. You can mainly see the cranberries - there is rhubarb in there!
I managed to make 3 large jars and and a small jar which is perfect to begin with - it needs a month to mature so if it is good then I will make lots and squirrel it away for christmas hampers!
Ingredients - makes about 3 and half jars
By the skin of my teeth I am entering this into the Great British Rhubarb Recipe Round-Up that is being hosted by Karen from Lavender and Loveage and Janice from Farmersgirl Kitchen - Have a look at the other recipes - so many things you can make with rhubarb!