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Strawberry-Rhubarb Chutney

updated

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Ingredients for 1 servings:

  • 250 g onion(s)
  • 2 cm ginger root
  • 1 tsp peppercorns
  • 2 bay leaves
  • 75 ml vinegar (sherry)
  • 150 g brown sugar
  • 500 g rhubarb
  • 250 g strawberries

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Slice the onions. Peel and chop the ginger. Combine both ingredients in a saucepan with the peppercorns, vinegar, and sugar and bring to a boil. Simmer for about 25 minutes. Trim the rhubarb and cut into 4 cm pieces. Halve the strawberries. Add to the reduced liquid and simmer for 10 minutes. Stir occasionally. While still boiling hot, pour into jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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