1 large onion finely chopped 300ml/10fl oz distilled malt vinegar 4 wholes cloves 1 cinnamon stick Grated zest of 1 orange 400g/14oz white granulated sugar 150g/5½ oz sultanas 1kg/2lb 4oz rhubarb (cut into 2.5cm/1in pieces) 5cm/2in fresh root ginger, peeled and grated 1. Place the onion in a preserving pan with the vinegar, cloves, and cinnamon stick. Bring the mixture to the boil, then reduce the heat and simmer gently for 10 minutes, or until the onion is tender. 2. Add the grated orange zest to the pan along with the sugar and sultanas. Simmer gently, stirring constantly, until the sugar has dissolved. Continue to cook at this heat for a further 10-15 minutes or until the liquid has formed a thick syrup. 3. Add the rhubarb and grated ginger to the pan and cook gently for a further 15 minutes, or until the rhubarb is soft. Gently stir the chutney from time to time, being careful not to break up the rhubarb pieces too much. At the end of the cooking time there will be a little liquid left, but the chutney should have thickened nicely. 4. Leave to stand for 5 minutes, then stir again so that the rhubarb is evenly distributed. Ladle into hot, sterilized jars, cover with waxed circles and seal immediately. Label once the chutney is cooled. INGREDIENTS METHOD RHUBARB & GINGER CHUTNEY Traditional Jams & Preserves The rhubarb is added late in this recipe to retain its shape and colour.