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Author Topic: Rhubarb Chutney  (Read 92 times)

aftermidnight

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Rhubarb Chutney
« on: July 20, 2014, 10:17:54 PM »

Thought you might like this one although it might be a little late to pick rhubarb, it is here. This recipe is from one of our local pubs, The Crow and Gate, I begged the recipe from them, I'm good at begging if the need arises :).

RHUBARB CHUTNEY
4 cups chopped rhubarb, or plum, apple  rhubarb combination
2 cups vinegar
4 cups chopped onion
1 tablespoon salt
4 cups brown sugar
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
To this I added a few golden raisins

Combine all ingredients, bring to a boil in a large heavy pot. Cook slowly for two hours, Thicken with cornstarch if needed. Seal in Jars.

I always process them in a hot water bath but the recipe doesn't call for it. This will fill 6 or 7 jelly jars.
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aftermidnight

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Re: Rhubarb Chutney
« Reply #1 on: July 20, 2014, 10:37:02 PM »

 HB:-( I should have posted this in the James and Preserves. Oh well next time I just might get it right.

Annette
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Poppa Tommo

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Re: Rhubarb Chutney
« Reply #2 on: July 20, 2014, 11:48:55 PM »

Sound like it will taste lovely. I dare say that Gee will be able to move it over to Jams and Preserves for you. Thanks for sharing.
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Btoe

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Re: Rhubarb Chutney
« Reply #3 on: July 21, 2014, 08:49:13 AM »

I'll have to give this a bash Annette, thanks for the share  clap:-)
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Big Gee

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Re: Rhubarb Chutney
« Reply #4 on: July 21, 2014, 09:28:11 AM »

That chutney sounds fantastic Annette. Never fear with a quick swish of my magic wand it will get transported to the recipes board as if by magic!  :-)snigger
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Poppa Tommo

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Re: Rhubarb Chutney
« Reply #5 on: July 21, 2014, 11:27:43 PM »

Good on yer, B.G., I knew I could rely on you.
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Big Gee

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Re: Rhubarb Chutney
« Reply #6 on: July 22, 2014, 01:07:22 AM »

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Good on yer, B.G., I knew I could rely on you.

 Blush:-( gee - thanks Tommo!
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