Rhubarb is in season during April, if you’ve gotten tired of crumble and cake, why not use up the remainder by making your own chutney. Chutney is a great addition to curries, buffets and more! Plus this recipe is gluten-free and vegan!
250ml cider vinegar
100g golden caster sugar
300g chopped rhubarb
4 Medjool dates
1 tsp grated ginger
1 cardamom pod
Rhubarb and ginger can be found in gardens and allotments all over Dorset, but you can also pick them up at delis and farm shops. You can find most of these ingredients at small, independent stores.
In a pan, put the cider vinegar and caster sugar and heat until the sugar has dissolved. Add the chopped rhubarb, grated ginger and dates with a cardamom pod and cook for 20 minutes. During this time, the rhubarb and dates should have broken down and the liquid thickened.
Once cooked, cool and keep in a sterilised jar for up to three months.