Name: Rhubarb and ginger chutney
Cook time: 25 min
Total time: 25 min
Ingredients: 1 bunch rhubarb, sliced; 1 red onion, peeled and finely diced; 2 teaspoon freshly grated ginger; 1 apple, peeled and diced; 1/4 cup orange juice; 1 teaspoon five-spice powder; zest of 1 orange; 1/4 cup red wine vinegar; 1/2 cup brown sugar; 1/4 cup white sugar

This recipe first appeared in Food magazine issue 60.

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Ingredients

1 bunch rhubarb, sliced

1 red onion, peeled and finely diced

2 teaspoon freshly grated ginger

1 apple, peeled and diced

1/4 cup orange juice

1 teaspoon five-spice powder

zest of 1 orange

1/4 cup red wine vinegar

1/2 cup brown sugar

1/4 cup white sugar

Method

1.In a medium-sized pan, combine the rhubarb, onion, ginger, apple and orange juice. Simmer for 4-5 minutes until the onion and rhubarb have softened.

2.Add the five spice, zest, red wine vinegar and both sugars and stir until the sugar has dissolved.

3.Boil for 15-20 minutes until the chutney is thick and pulpy.

4.Spoon into sterilised jars or keep covered in the fridge for up to 2 weeks. Serve with blue cheese, toasted French bread and Parma ham.

Women's Weekly Food