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.


  • 250ml cider vinegar
  • 100g caster sugar
  • 300g chopped rhubarb
  • 4 chopped dates
  • 1 tsp finely chopped ginger
  • 1 cardamom pod


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