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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

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
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At A Glance

  • Serves 4 people

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