Rhubarb Chutney

Ingredients

• 350 g Rhubarb
• 1 Brown Onion
• 2 tbsp Butter
• 240 g Caster Sugar
• 1 Cinnamon Stick
• 3 tbsp Water
• ½ tsp Sambal Oeleks

Method

Step 1

Cut the rhubarb into slices. Peel and coarsely chop the onion.

Step 2

Fry the rhubarb and onion in the butter in a saucepan.

Step 3

Add the sugar, cinnamon stick and water. Bring to the boil and simmer without a lid for 20–30 minutes until thickened, stirring occasionally.

Step 4

Flavour with the sambal oelek. Pour the chutney into a well-cleaned jar. Keep cold.