Rhubarb Chutney


  • 500g rhubarb, washed and sliced into smallish chunks
  • 2 red onions, chopped
  • 6 dried apricots, chopped
  • 2 chillis, chopped
  • 425g sugar
  • 500ml vinegar
  • 50ml water
  • 1 tsp ground ginger
  • 1.5 tbl sp curry spices
  • 2tsp salt

No custard or cream required when eating this rhubarb but, that said, you could!
This relish can be used in almost anything to liven up your food.

Use it on its own with cheese or as a condiment, mix into some mayo or creme fraice to make a dip; add to a sauce to pep it up etc etc. The choices are endless!

1. Cook the rhubarb and onions in the water and vinegar for approx 10 minues.

2. Stir iin the rest of the ingredients and simmer under a lid for 45 minutes, stirriing occasionally to prevent sticking to pan.

Either pot up in sterilised, lidded jars as for jam or it will just keep in the fidge for several weeks.

Opening Hours


The Christmas Barn opens:

24th November 2022
9am to 5pm DAILY
until December 22nd or until we sell out!

The Christmas website can be reached from the 'Christmas' tab on the top bar of this site.


Our 2022 PYO season has now ended and we are closed until our Christmas Barn opens on November 22nd

TEL: 07954 730143 - open hours only
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INFO MESSAGE: 01252 845772

(We reserve the right to close without prior notice and to limit entry as necessary)

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