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Rhubarb chutney

Mike Robinson from Great Food Live
For a great accompaniment to cooked meats and cheese, try Mike Robinson's tangy-spiced rhubarb chutney

Rhubarb chutney

Method

1. Place the rhubarb into a saucepan with a drop of water and add the sugar. Cook on a medium heat, until softened.

2. Add the shallots, spices, garlic and tomatoes. Cook for 5 minutes.

3. Add the red wine vinegar and lemon juice and zest. Simmer for 2 hours, until most of the liquid has evaporated. Check for seasoning and leave to cool. Store in clean, airtight jars.

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Serves: makes 2 x 400g jars

Prep: 15 min
Cook: 2 hrs 10 min

Ingredients
500g rhubarb
200g brown sugar
6 banana shallots, peeled and finely chopped
1 tbsp picked thyme leaves
1 Star anise
1 cinnamon stick
1 clove
3 garlic cloves, chopped
100g cherry tomatoes
200ml red wine vinegar
1 lemon, juice and zest