Rhubarb and ginger chutney

    21 min

    Rhubarb, dried cranberries and fresh ginger combine in this spicy chutney that's delicious with ham or pork.

    12 people made this

    Serves: 12 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • pinch of salt
    • 450g rhubarb, trimmed and sliced into 1cm pieces
    • 60g dried cranberries
    • 100g light brown sugar
    • 1 tablespoon red wine vinegar
    • 1 tablespoon minced fresh ginger
    • 1 cinnamon stick

    Prep:10min  ›  Cook:11min  ›  Ready in:21min 

    1. Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
    2. Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.

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