Rhubarb Chutney will keep for weeks in a sterilized airtight jar or days in our house if you’re lucky.

Ingredients:

• 500g rhubarb
• 200g soft brown sugar
• 3 onions, finely chopped
• 3 garlic cloves, chopped
• 2 bad boy chili (don’t be a wimp leave the seeds in)
• 100g tomatoes, chopped
• 1 handful fresh basil leaves
• 2 bottle Isaacs apple cider
• ½ cup red wine (drink the other half)
• 1 lemon, zest and juice
• 3 tsp root ginger ginger
• 1 cinnamon stick
• 3 cloves
• 2 dried bay leaves
• 3 green cardamom pods
• 2 Tbsp olive oil

Preparation method

1. Place the oil in a pan add all the dried herbs and spices once it starts to pop add your onions, garlic fry
them without burning keep it moving once she starts to golden
2. Add your sugar move it around for 3 mins
3. Pour your cider on, add the rhubarb, and a splash of water in a pan, and cook on a medium heat until the
rhubarb is soft.
4. Add the, tomatoes, basil, lemon juice and zest.
5. Bring slowly to the boil, stirring occasionally, then simmer for about two hours, stirring frequently, until the
chutney is thick.

What a year!