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:

22nd November 2021
9am to 5pm DAILY
until December 22nd or until we sell out!

Please refer to the homepage Covid information as we are operating within Government guidelines
We offer a pre-order & collection service and can deliver locally

Just call 07954730143

We reserve the right to close without notice if necessary

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


we are now closed for PYO 2021.
We re-open in June 2022

e mails can be sent to This email address is being protected from spambots. You need JavaScript enabled to view it.

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

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