A superb speedy chutney that is quick to prepare and quick to cook. It adds a fresh and spicy kick to cheese, roasted vegetables and many other dishes. It also goes well with curry.
Place all ingredients into a medium-sized saucepan and place on a low heat, stirring occasionally until the sugar has dissolved.
Bring to a simmer and leave to cook uncovered for 15 minutes or until the rhubarb has collapsed and the mixture is no longer watery. Stir occasionally.
Pour into warm sterilised jars and seal.
Store in a cool dark place for up to six months.
Notes
Although like most chutneys, this is best left to mature for a while, it's still good eaten on the day of making.Makes 2½ small jars.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.