Along with asparagus, rhubarb is up early in Spring. This chutney is the perfect companion to rare breed pork chops or crispy slices of belly pork.
3 stalks of rhubarb
2 tablespoons of water
4 tablespoons of sugar
2 tablespoons of white wine vinegar
1/4 teaspoon of 5 spice
Finely chop the onion and soften in a pan with a few drops of oil. Chop the stalks of rhubarb into 2cm chunks and add to the onion. Add the water and cook until soft. Then add the sugar, vinegar and 5 spice bubble for another 10 mins on a low heat.
The chutney is best served when cold and will last up to week in the fridge.