[cheshirecheese]

I only just realised this had been 'extracted' from Mark W's original post .. I'd just added it to what he'd said as a response!  Anyway, glad so many have taken a look 

One of my favourite rhubarb recipes (and one of the first preserve-type projects I ever made) is Rhubarb & Ginger Chutney.  I've adapted and developed it over the years, and it's very popular with friends/relatives in hampers, etc.

350gm Dessert Apples, peeled
350gm Onions
50gm Fresh Root Ginger (at least)
4 Cloves Garlic
1.5kg Rhubarb, chopped
Zest, Flesh & Juice of 1 Orange
2 tsp Easy Chilli (or to taste)
1-2 tbspn Paprika
15gm Salt
450ml Red Wine Vinegar
3 tbspn Tomato Purée (optional, but adds to the colour!)
500gm Sugar

Mince the apples, onions, ginger and garlic.

Place in a pan with the rhubarb, chilli, paprika, salt, vinegar, and tomato purée.

Add the zest from the orange to these ingredients, then remove the pith before chopping the flesh.  Add the flesh and any juice to the pan.

Stir ingredients well; bring to the boil and simmer until pulpy (I like to leave some chunks, so beware of overcooking!)

When the mixture is very thick, add the sugar and stir until dissolved.

Bring back to the boil and boil rapidly until the chutney thickens.

Pour into hot, sterilised jars and seal.  It’s fine to eat straight away, but the flavour definitely improves with keeping.

[chrissie B]

that sounds yummy
chrissie b

[Markw]

This sounds very nice, I think I will give this a go and also make some Rhubarb and Ginger jam at the same time. Just thinking how much does this make and how long will it keep for.