This recipe first appeared in Food magazine issue 60.
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Ingredients
Method
1.In a medium-sized pan, combine the rhubarb, onion, ginger, apple and orange juice. Simmer for 4-5 minutes until the onion and rhubarb have softened.
2.Add the five spice, zest, red wine vinegar and both sugars and stir until the sugar has dissolved.
3.Boil for 15-20 minutes until the chutney is thick and pulpy.
4.Spoon into sterilised jars or keep covered in the fridge for up to 2 weeks. Serve with blue cheese, toasted French bread and Parma ham.