Rhubarb & apple chutney recipe - Recipes - BBC Good Food

Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved then boil for 10 minutes. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required. The longer it's left the better it will taste.

MORE WAYS WITH RHUBARB Rhubarb and ginger compote: Stew rhubarb with grated root ginger, orange juice, sugar and a vanilla pod to make a compote. Stir through yoghurt to serve.

Rhubarb and custard tart: Sprinkle golden caster sugar over chunks of rhubarb. Bake until tender. Drain then use to fill a pastry shell. Pour over a mixture of eggs, cream, vanilla and sugar. Bake until just set.