Makes approximately 8 jam jars
Step 1 Simply chop the rhubarb, dice the onion then put all the ingredients except the soft dark brown sugar into a wide heavy based pan and bring to a simmer for approximately half an hour before adding the sugar.
Step 2 Stir constantly for the next hour or two until you have a good thick chutney consistency.
Step 3 Bottled in sterilised jam jars – it will keep several years!
