RHUBARB & GINGER CHUTNEY Traditional Jams & Preserves The rhubarb is added late in this recipe to retain its shape and colour. INGREDIENTS METHOD 1 large onion finely chopped 1. Place the onion in a preserving pan with 300ml/10fl oz distilled malt vinegar the vinegar, cloves, and cinnamon stick. 4 wholes cloves Bring the mixture to the boil, then reduce 1 cinnamon stick the heat and simmer gently for 10 minutes, Grated zest of 1 orange or until the onion is tender. 400g/14oz white granulated sugar 2. Add the grated orange zest to the pan 150g/5½ oz sultanas along with the sugar and sultanas. Simmer 1kg/2lb 4oz rhubarb (cut into gently, stirring constantly, until the sugar has 2.5cm/1in pieces) dissolved. Continue to cook at this heat for a 5cm/2in fresh root ginger, peeled further 10-15 minutes or until the liquid has and grated 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.