Rhubarb chutney

AT A GLANCE

  • Serves 4 people

  • 1 bunch (650gm) rhubarb, trimmed and cut into 1 cm pieces
  • 110 gm (½ cup) caster sugar
  • ¼ cup white wine vinegar
  • 4 whole cloves
  • 1 vanilla bean, split lengthways
01   Place all ingredients and 2 tbsp water in a large non-reactive saucepan (such as stainless steel), bring to the boil over high heat, then reduce heat to medium and cook, stirring occasionally, for 6 minutes or until rhubarb collapses. Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.

Recipe:

KATHY SNOWBALL

Photography:

CHRIS COURT

Styling:

SOPHIA YOUNG

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