Rhubarb chutney :
makes appx 6lb .
5lb rhubarb
2lb onions
2 pints white vinegar
2lb granulated sugar
1/2 teaspoon salt
2 tablespoons ground ginger
3 teaspoons mixed spice
cut the washed and dried rhubarb into small chunks , mince the peeled onions and place in a pan with one third of the vinegar, the sugar , salt , ginger and spice , and simmer gentlly until the rhubarb is soft .
Add remaining vinegar and simmer to required consistency , stirring frequently .
For a hot chutney , use 3 teaspoons of curry powder instead of the mixed spice , pot at once .