RHUBARB CHUTNEY: Sweet and Tangy!

Hi Cravers! Here's a tangy, refreshing and easy recipe for rhubarb chutney. No need to preserve as you would with traditional chutney! Ideal with grilled meats, oily fish, strong cheeses and charcuterie. Rhubarb "Chutney" 110g /1/2 C caster sugar (a bit more if you prefer it sweeter) 450g /1lb. rhubarb cut into 1.5cm/3/4inch chunks 1 small red onion, thinly sliced 2.5cm/1 inch piece of ginger, finely chopped or grated 3 cardamom pods, green or black or a combination of both 1/2tsp black mustard seeds Place vinegar, onion, ginger and rhubarb in a pan and being to a simmer over medium heat. Let simmer for 5 minutes. Add sugar and spices and let simmer for a further 5-7 minutes, until the sugar is dissolved and the mixture starts to thicken. Let cool and serve. This keeps in the refrigerator for up to 1 week. Enjoy! x