| Rhubarb chutney 
A quick and simple chutney, perfect with fish, cooked meats and cheese. Ingridients To produce take 500g of rhubarb, 1 medium red onion, 100ml cider vinegar, a thumb sized piece fresh ginger, 100g of sultanas, 200g of castor sugar and ½ tsp of sea salt. | | Method Trim and wash the rhubarb. Dry and slice into fine pieces. Fine dice the onion. Peal the ginger and cut into small pieces. Heat the vinegar in a pan and add the onions, ginger, sultanas, sugar and salt. Bring to the boil and simmer for 5 minutes Add the rhubarb. Bring up the heat and simmer for 15 minutes, until the liquid is reduced and thickened. Remove from the heat and allow to cool. Refrigerate and use as required. Excellent served warm with smoked mackerel and watercress. | |