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
- 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.
- Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.
- 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!)