VegBox Recipes

Rhubarb Chutney by Matt Tebbutt

This non-dessert rhubarb recipe makes a great addition to our selection, and has been provided to us very generously by TV Chef Matt Tebbutt.
 
 

Ingredients

TV chef Matt Tebbutt runs The Foxhunter in Nantyderry; his first cook book, Matt Tebbutt Cooks Country, was published last year at Octopus Books. Matt has very generously shared some of his recipes for us to add to our database, courtesy of Mitchell Beazley.

Fills 1 small Kilner jar

2 onions, peeled and sliced into half-moons
1 large knob of fresh root ginger, peeled and cut in half
50ml olive oil
1kg rhubarb, cut into chunks and washed
500g light brown sugar
200ml red wine vinegar
salt and pepper
 

Method

  1. Sweat off the onion and ginger in the olive oil in a heavy-based saucepan.
  2. Add the rhubarb, sugar and vinegar and stew down gently for about 1 hour until jammy in texture.
  3. Season and serve.
 

Time From Cupboard-To-Table

1 hour 10 minutes
 

Notes & Variations on Rhubarb Chutney by Matt Tebbutt

 
 
 

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