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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


  • 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
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At A Glance

  • Serves 4 people

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