Mrs Graham’s Rhubarb Chutney



For the past two weeks, the Times (UK) newspaper have been inviting readers to send in their favourite recipe. They had a huge response with many sending in recipes lovingly passed down through the generations. Celebrity chef, Gordon Ramsay, had the task of picking five winners which, to him, epitomise the strength and depth of home cooking in this country. Mrs Graham of Glasgow’s recipe for rhubarb chutney caught my eye. A recipe that the women in her family used throughout the war, it was one of the five winners. You can jazz it up with balsamic vinegar and brown sugar. You can add sultanas, chopped root ginger and garlic and fresh chopped chilli, but the original is just perfect — and very thrifty.

Here is the recipe for this simple but intriguing rhubarb chutney:


1lb rhubarb

 1 medium-sized onion

8oz stoned dates

 8oz brown sugar

1 level tbsp salt

1 level tsp ground ginger

1 level tsp cayenne pepper

1 pint malt vinegar


1 Cut rhubarb into small pieces and chop dates and onion finely.

2 Put into a strong pan with all the other ingredients. Simmer until brown and thick, stirring to keep it from sticking — an hour or a little longer.

Pot into sterilised jars; you will need about four.

 Source: Times Online


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