- 350 g Rhubarb
- 1 Brown Onion
- 2 tbsp Butter
- 240 g Caster Sugar
- 1 Cinnamon Stick
- 3 tbsp Water
- ½ tsp Sambal Oeleks
Cut the rhubarb into slices. Peel and coarsely chop the onion.
Fry the rhubarb and onion in the butter in a saucepan.
Add the sugar, cinnamon stick and water. Bring to the boil and simmer without a lid for 20–30 minutes until thickened, stirring occasionally.
Flavour with the sambal oelek. Pour the chutney into a well-cleaned jar. Keep cold.