Rhubarb & Ginger Chutney

Preserving is usually an autumn job, but rhubarb is too good a crop to overlook. Eat it fresh from April to June but make time to preserve some whilst it's in season. In mid-winter you'll be glad that you did.

The simplest method is to stew and freeze your rhubarb in batches, but making jam or chutney is another good way to preserve it without taking up valuable freezer space.

This recipe includes super-healthy ginger, garlic and chilli pepper (optional).

Ingredients:

• 1 kg rhubarb, chopped
• 500g onion, chopped
• 500g light brown sugar
• 500ml white wine vinegar
• 2" ginger root, finely chopped
• 1 garlic clove, crushed

Optional:

• 1 chilli pepper, chopped
• 1 tsp salt
• 100g sultanas

Method:

• Chop the vegetables.
• Put all the ingredients in a large heavy-based saucepan or maslin pan.
• Stir over a low heat until the sugar has dissolved.
• Raise the heat and cook, stirring occasionally, until the mixture is thick and pulpy - around 30 minutes.
• Pour into sterilised jars while hot. Label and store for 3 months to allow the flavour to develop.

Enjoy!

Submitted by Jane, plot 9