|Nutritional Guidelines (per serving)|
|Servings: each jar (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 10g||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super-simple rhubarb chutney recipe comes from The Great Book of Rhubarb by Elaine Lemm and is based on a recipe which belonged to the mother-in-law of a Yorkshire based foodie, Anne Smith. Read all about her at the end of the recipe.
This is one of the easiest chutney recipes we have come across and literally requires placing it on the stovetop and allowing it to plop away (plopping being the noise it makes as it cooks). You can use outdoor-grown rhubarb for the recipe as the thick stalks cook down really well and have a more robust flavor, but it works very well with new season forced rhubarb resulting in a lighter colored and flavored chutney as well.
- 5 cups/900 grams rhubarb
- 5 cups/900 grams sugar
- 3 cups/450 grams sultanas
- 1 pint vinegar
- 1 ounce/25 grams salt
- 1 ounce/25 grams powdered ginger
- 1 onion (finely chopped)
- 1/2 teaspoon cayenne pepper
Bring all the above to the boil. Reduce heat.
Let it plop away till thick and dark brown
Stir now and then.
Pour into clean sterilized jars, put the lid on and store.
It has a long store cupboard life.
- The best way to cook this chutney is in a large non-reactive or stainless steel pan. During cooking, keep an eye on the chutney to make sure it is not burning at the bottom.
- This amount of chutney takes about an hour to cook and fills 6 one-pound (450g) jars.
- The rhubarb chutney will keep for several months in sealed jars kept in a cool place but it is not necessary to put it in the fridge only once it is opened.
- It is imperative to sterilize jam jars so they are clean and sparkling for the chutney. Unclean jars will reduce the shelf life of the chutney.
- The best way to serve Plopping Away Rhubarb Chutney is alongside cold meats, cheeses, and pies and a star on the Christmas table; it is especially good with pork pie and a good British cheeseboard.
Who Is Anne Smith?
Ann Smith–keeper of the Plopping Away Rhubarb Chutney recipe–was a real character, known affectionately as Miss Marples for her direct manner and keep-out-the-rain tweed hat! She was a really canny Yorkshire homemaker as well as an all-around great mom and grandmother. This recipe has traveled happily through generations of the Smith Family, with her granddaughters Annabel and Abigail carrying on the annual tradition of making rhubarb chutney by following the lovely handwritten, now rather sticky, recipe card instructions! As wife to her son Mike, Elaine Lemm is an honored sharer of the chutney making team. She looks forward each year to using the rhubarb that was transferred from one garden to another, keeping the deemed-to-be-circa-100-year-old rhubarb on the go, and keeping the store cupboard topped up with chutney. This recipe is courtesy of Irene Myers.