Spiced Rhubarb Chutney


  • 500g roughly chopped rhubarb
  • 200g soft brown sugar
  • 3 finely chopped onions
  • 100 chopped tomatoes
  • 1 tbsp fresh thyme
  • 200ml red wine vinegar
  • Zest of 1 lemon
  • 1tsp grand ginger
  • 1tsp ground cinnamon


Cook rhubarb with sugar and a splash of water on a medium heat until softened. Add the rest of ingredients and bring to the boil slowly then simmer for 2 hours, stirring until chutney is thick.

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