Try this recipe for rhubarb and apple chutney, then check out our apple and rhubarb pie and apple and rhubarb crumble.


  • 300ml cider vinegar
  • 400g brown sugar
  • 300g raisins
  • 2 inch piece ginger, grated
  • 1 orange, juiced
  • a large pinch allspice
  • 800g rhubarb, washed and chopped
  • 2 bramley apples, peeled and chopped


  • STEP 1

    Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. Heat gently until the sugar has dissolved then boil for 10 minutes.
    Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. Decant into sterilised jars (wash in hot soapy water and dry in a warm oven) and store in the fridge until required.
    The longer it’s left the better it will taste!


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