Recipe: Rhubarb chutney

Early forced varieties of rhubarb are in season – and if you’ve seen any on the farmers’ market, it’s probably Timperley Early.

If you can find yourself a bunch or two, this rhubarb chutney recipe expertly combines some outstanding (and possibly surprising!) flavours.

Chopped apples, dates, apple cider vinegar, muscovado sugar, onions… and a medley of spices including cumin, garam masala and chilli to give a genuinely exotic edge!

Rhubarb never had it so good…

Ingredients (will make around 3 1lb jars)

  • 500g rhubarb, sliced into 1 inch chunks
  • 200ml cider vinegar
  • 2 apples, peeled and cubed
  • 200g dates, chopped
  • 300g of dark muscovado sugar
  • 1 teaspoon each of: cumin, dried ginger, garam masala and chilli powder
  • 2 large onions, finely chopped


  1. Fry the onions in a little oil until golden
  2. Add a large pinch of salt and your spices
  3. Pop all your ingredients in and bring to a boil
  4. Simmer for 30-40 minutes, until the chutney is starting to thicken
  5. Please note: This chutney would benefit greatly from ‘maturing’ for a month in sterilised jars.

Serve with…

Cheeseboards, pork pies, cold meats, salads, game dishes, pork chops, or pop it in a sandwich. And if you like oily fish, try it with some warm smoked mackerel on fresh toast!

As ever, if you give any recipe a go, please do write back and tell us all about it!

By Ashridge Support

Ashridge Nurseries has been in the business of delivering plants since 1949.

One comment

  1. maxine mckelvie says:

    Can’t wait to try this with my rhubarb…….so fed up with rhubarb crumble!
    Thank you.

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