Irish Rhubarb
Rhubarb Chutney
I love rhubarb it’s great in desserts but also savoury, it adds a tartness to grilled meats too. But for me I like it to last and enjoying adding it to many dishes in the form of a chutney. So easy to make and keep as a condiment throughout the months ahead.
Ingredients
- 250ml cider vinegar
- 100g caster sugar
- 300g chopped rhubarb
- 4 chopped dates
- 1 tsp finely chopped ginger
- 1 cardamom pod
Method
In a pot, heat the cider vinegar with the caster sugar until the sugar has dissolved.
Add the chopped rhubarb, dates, ginger and cardamom pod and cook for 15-20 mins, until the rhubarb is soft and the liquid has reduced to a thick chutney.
Season with a little sea salt and pour into a sterilized jar.
This will keep in your cupboard for up to three months, once opened keep in your fridge for 2 weeks
