Perfect with cheese, cold meats and pork pies. Makes approximately 6 standard jam jars of chutney.
2 onions, peeled and chopped
35g jar ground ginger
1 tsp smoked paprika
568ml bottle malt vinegar
1.6kg rhubarb, washed and chopped into short lengths
1.6kg granulated sugar
Place all the ingredients into a large pan and mix thoroughly. Bring to the boil and simmer for up to two hours until the liquid has reduced and the chutney is thick. Stir occasionally. Do not cover the pan. Once the chutney is ready, transfer to sterilised jars.
The chutney can be eaten immediately but is best left for three months to let the flavours infuse.