This rhubarb chutney is great with pork roast, or even incorporated in a dish like meatballs.
2 people made this
1 teaspoon olive oil
1 onion, minced
400g chopped rhubarb
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon ground cumin
1/2 teapoon ground cloves
Method Prep:10min › Cook:45min › Extra time:5min › Ready in:1hr
Heat oil in a saucepan. Add onion and fry till translucent then add remaining ingredients. Simmer till rhubarb is soft, about 10 minutes. Let cool, then fill into a jar with a tight fitting lid and refrigerate. Use within a few days.
Find a recipe for meatballs with rhubarb chutneyhere