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Rhubarb Chutney

Rhubarb chutney is ideal with pork and chicken - great for those summer BBQ evenings!

  • 1 servings


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


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.