Tuesday, September 7, 2010

Rhubarb Chutney

Thank you to hilbarn customers Michael & Jane who sent us their Rhubarb Chutney recipe (left)  and are happy to share it. 
1 lb rhubarb
6 tsps Keens curry
3/4 cup white vinegar
2 medium onions
2 cups sugar
1 tsp salt
Cook 30 to 40 mins. Place in a warm jar. Makes 250g jar and one small.
Hilbarn sources rhubarb for its boxes from growers in Jetsonville and Bangor.

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