Rhubarb chutney

Wash and cut the rhubarb in pieces.

Peel and slice the onion.

Combine the rhubarb, onion and vinegar.

Cook uncovered for 20 minutes.

Add all the other ingredients.

Cook uncovered until the chutney has the consistency of marmalade, about 40 minutes, stirring to prevent sticking.

Pour in hot sterilized jars.

Yield: about 875 ml.


1.8 L of rhubarb, diced

1 large onion

250 ml of vinegar

300 ml of sugar

4 ml of grounded ginger

5 ml of cinnamon

1 ml of clove

1 ml of cayenne pepper

a pinch of cayenne pepper

5 ml of pickling spices in a piece of cheesecloth