The rhubarb is going bonkers again: it is quite the best clump I have ever had. I planted it about ten years ago and it’s now about five feet across and goes from strength to strength, producing more sweet pink stems than I can eat even if I stew some every day from April till July.
One of my favourite things to do with all that surplus rhubarb is to turn it into chutney. I love chutneying - there’s something very comforting about a shelf full of preserves (come the apocalypse I won’t be the one going short of chutney, that’s for sure). And home-made chutney tastes so much better than shop-bought.
Rhubarb is not the obvious chutney ingredient - but ever since someone recommended it to me and I gave it a go it’s been a firm favourite. The rhubarb disintegrates into a smooth yet tart flavouring, while the apples, onions and sultanas provide the chunks. It’s truly delicious.
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