Serves 8 - 12

Rhubarb Chutney


  • 600g frozen Rhubarb
  • 500ml Cider Vinegar
  • 200g Golden Caster Sugar
  • 8 chopped dates
  • 2 tsp grated ginger
  • 2 cardamom pods

Total time required: 30 minutes

Preparation time: 5 minutes
Cooking time: 20 - 25 minutes


  1. In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
  2. Add rhubarb, dates, ginger and cardamom pods.
  3. Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.

The chutney will keep in a sterilised jar for three months in a cool dark place.

Delicious with cheese or as a condiment with curry.