Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive a TUMI leather passport holder.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Rhubarb chutney


You'll need

1 bunch (650gm) rhubarb, trimmed and cut into 1 cm pieces 110 gm (½ cup) caster sugar ¼ cup white wine vinegar 4 whole cloves 1 vanilla bean, split lengthways

Method

  • 01
  • Place all ingredients and 2 tbsp water in a large non-reactive saucepan (such as stainless steel), bring to the boil over high heat, then reduce heat to medium and cook, stirring occasionally, for 6 minutes or until rhubarb collapses. Cool to room temperature before serving. Rhubarb chutney will keep in an airtight container for up to 1 week.

At A Glance

  • Serves 4 people
Win
a trip to the Gold Coast!

Win a trip for two to Jupiters Hotel & Casino on the Gold Coast to dine at the new Italian restaurant, Cucina Vivo.

Read More
Our
favourite boutique producers

From artisan honeys to organic oysters, we've rounded up some of our favourite boutique producers from around Australia and across the Tasman. Dig in.

Read More
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×