I can certainly see how Mr B’s Award-Winning Rhubarb Chutney earned its title. If I had been a judge at the local fete, I would have awarded it gold—not only for its flavour, but also for its simplicity.
Mr B happens to be the husband of cookery writer and food stylist Jacqueline Bellefontaine, author of the blog Recipes Made Easy. He has clearly picked up a few tricks along the way, although Jacqueline does admit to giving it a few tweaks before sharing it on her site.
The chutney is so versatile. It goes perfectly on a ploughmans, served alongside cheese or cold cuts. It goes great on a bacon or sausage buttie and makes a wicked topping for a burger. I have even used it as the sweet relish in my sour cream potato salad
MR B’S AWARD-WINNING RHUBARB CHUTNEY
Makes about 2kg/4½lbs
INGREDIENTS:
1 kg rhubarb
675 g light muscovado sugar
2 med onions, chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tablespoon wholegrain mustard
1 teaspoon ground mixed spice
1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon sea salt
¼ teaspoon cayenne pepper
METHOD:
Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering ) and cook uncovered for about 1 hour until the chutney is golden brown and thick.
Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
If you prefer a smoother chutney you can give it a blitz in a food processor or with an immersion blender befor spooning into hot sterilized jars.
Cover and seal. If stored in a cool dark place. The chutney should keep for up to 1 year.
