This is a recipe my sister passed on to me years ago. I made it for my next door neighbour after he gave me some of his home grown rhubarb. I thought of it last night when Val presented me with a jar of her home made rhubarb chutney.
Rhubarb Chutney
5-6 stalks rhubarb, cut into 2cm pieces
2 cups brown sugar, firmly packed
1 cup cider vinegar
1 tbs lemon zest
1 stick cinnamon
1 inch grated fresh ginger
1 cup golden raisins
1/4 tsp salt
1 cup coarsely chopped walnuts
Combine sugar, vinegar, lemon zest in saucepan over low heat until dissolved. Add rhubarb, cinnamon and ginger and cook stirring frequently for about 15 mins. Add nuts and raisins and cook 3-4 minutes. Place into sterilised jars while still hot.
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