Quick rhubarb chutney

Excellent served with creamy cheeses or brushed over salmon before baking.

Ingredients

500 g	Rhubarb, trimmed (Main)
1 medium	Onion, diced
1 piece	Root ginger, 2cm, peeled and chopped
½ cup	Cider vinegar
¾ cup	Sugar
½ tsp	Salt

Directions

1. Wash the rhubarb and thinly slice.
2. Place the onion, ginger, vinegar, sugar and salt in a saucepan and bring to the boil. Simmer for 5 minutes. Add the rhubarb. Reduce the heat to low and cook for 25 minutes or until thickened.
3. Pour into hot sterilised jars and seal.

See more of Jan's rhubarb recipes

• Rhubarb and raspberry muffins
• Chicken schnitzels with rhubarb