How is everyone’s Christmas preparations going? I have to admit, I’m not as prepared as I have been in previous years – by now I’ve normally got the table setting planned, my menu sorted, and everyone’s gifts bought or at least pinned down. I blame an unusually busy period at work, coupled with working on the menu for a Christmas party I am planning with my girlfriends this weekend. But I have managed to make two things for the big day: my Swedish Red Cabbage (an annual tradition) which is happily sitting in my freezer, and this recipe for Rhubarb Chutney which I thought would go great with any pork dish I come up with. I loove rhubarb, so when I saw this recipe on Gourmet Traveller, I knew it’s bright pink colour would look spectacularly festive with my Christmas banquet. I doubled the recipe and reduced the amount of sugar from the original as I don’t like my chutney too sweet, but feel free to add more or less sugar depending on your tastes.

2 bunches (1.3kg) rhubarb, trimmed and cut into 1 cm pieces
2/3 cup caster sugar
1/2 cup malt vinegar
8 whole cloves
1 vanilla bean, split lengthways
3 stems of rosemary 

  1. Place all ingredients and 1/4 cup water in a large non-reactive saucepan (such as stainless steel), bring to the boil over high heat, then reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb collapses.
  2. Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.
  3. Alternatively like me, sterilised a large jar in boiling water for 3 minutes. Remove from water but do not place on a cold surface or glass will shatter (something like a wooden board is good). Leave to cool slightly before filling with chutney. Chutney will keep for a few months this way.

Makes approx. 750ml (enough for Christmas day and leftovers!)