Rhubarb Ginger Chutney

from Cobargo School

This week in Stephanie Alexander Kitchen Garden program, the students celebrated their amazing achievement of winning the Cobargo Show’s Junior Champion and First Place for the Jams and Preserves Section (under 12 years) for their delicious rhubarb and ginger chutney.

What a wonderful way to start off a brand new year of learning in the Stephanie Alexander Kitchen Garden program! All students had a picnic with some crackers with cheese and their homemade chutney as a celebration of their achievements. We will certainly be growing some more rhubarb to keep up with the demand for this tasty treat!

Sarah Harding, Years 3/4 Classroom Teacher

10 stems rhubarb
1 medium onion
1 green apple
handful pitted dates
½ cup sultanas
100ml malt vinegar
1cm fresh ginger
150g raw sugar
1 tsp white mustard seeds
pinch salt

Trim and wash the rhubarb, then slice it into fairly fine chunks.
Peel and finely chop the onion.
Chop the dates into small pieces.
Grate the apple with skin on.
Grate the ginger.
Heat the onion, mustard seeds, vinegar, ginger, sugar and salt in a wide-based non-aluminium pan.
Bring to a rolling boil for about 2 minutes or until the sugar is dissolved, then add the rhubarb, apple, sultanas and dates.
Reduce the heat and simmer for 15 minutes, until slightly thickened.
Spoon it into serving bowl and allow it to cool.