The Preservation Society Rhubarb Chutney
24 Apr

Kate asked Angharad at The Preservation Society to help with her recipes to use up her glut of rhubarb. Here she is making Rhubarb and Chilli chutney. You’ll find the recipe below.


The joy of preserving is using the glut of the season to make delicious jams and chutneys, tucking them away to bring deliciousness into the cold winter months.

Ingredients – It’s lovely to use local seasonal ingredients and “Swap Cropping” with friends can be a great way to get lovely tasty fruit. Angharad often freezes her swap cropped fruit until she has enough to make a big batch – frozen fruit is great to use as it takes the pressure off, it can be cooked when you’re ready and it’s often frozen at its optimum ripeness.
Embrace ugly tasty fruit & vegetables. Chutneys are a great way of using up fruit & vegetables, but always be patient, allow them to sit for a month or so and you’ll benefit from a richer rounder flavour.

Jar Preparation – The key to making great jam and preserves is jars that are thoroughly sterile. Wash jars in warm soapy water, rinse them in hot water and add them to a large tray. Place in an oven over 120 C, ensuring jars are sterilised and hot when the molten jam is poured into them.

Lid Preparation – Lids need to be sterilised too. Heat water in a large pan, once boiling, add the lids and allow them to bowl for 5 minutes. Pour into a colander and leave in a safe place until ready to use them.

Rhubarb & Chilli Chutney, based on a recipe from the Fabulous Baker Boys, Tom & Henry Herbert – approx. 8 jars


  • 1kg rhubarb – washed and chopped into 2.5cm pieces 
  • 1 x red chilli 
  • 2 sliced chopped onions, about 250g
  • 30g grated ginger
  • 130ml cider vinegar 
  • 400g dark brown sugar 
  • 1tsp salt 
  • 1tsp pepper 


  1. Wash the rhubarb and cut into 2.5cm chunks – it’s really lovely if you keep a bit of texture in the chutney.
  2. Add the rhubarb, chopped onion, grated ginger and cider vinegar to a pan on a low heat.
  3. When softened, add the sugar, salt & pepper.
  4. Continue to cook until reduced and you can scrape along the bottom of the pan. It will look lovely and glossy.
  5. Check seasoning before adding to hot sterilised jars.

Delicious with lamb, fresh goats cheese and pan fried pork too.

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