Rhubarb chutney

I still had some rhubarb left from that purchased on the visit to mother in law Spread the other weekened. I knocked up this quick and easy chutney to preserve the rhubarb and keep in the fridge. I'll most likely eat with some cheese this week.


What you will need
4 sticks of rhubarb
2 onions
3 table spoons of brown sugar
1 star anise
4 dried chillies
4 tables spoons of white wine or cider vinegar


In a non stick pan add the finely sliced rhubarb and onions with the brown sugar, crushed dried chillies and star anise and season. Cook these down on a low heat for 10-15 minutes. Makes sure the rhubarb and onions have softened and caramelised, but that the water has evaporated. At this point, add the vinegar and let this reduce for about 10-15 minutes. I used cider vinegar as Gipsy Spread was possibly having the chutney with his pork for dinner tonight.

You can also serve the chutney simply with some cheese and/or meats for lunch or after dinner. Alternatively, serve on the side of your main course, such cheesecakes (like fishcakes, but with cheese). Watch this space.