This chutney is tangy and will go with cheese and cold cuts splendidly.  The other great advantage of this chutney is that it only takes about 20 minutes to cook.

Makes 3x 400g jars

Ingredients

400ml cider vinegar

100g white sugar

100g brown sugar

600g Rhubarb, washed and cut into 1.5cm pieces

10 Medjool dates, chopped

2 tsp freshly grated ginger

6 cardamom pods, lightly crushed

Method

Add the vinegar and sugar to a heavy based pot. Heat until the sugar has dissolved.

Add the chopped rhubarb, dates, ginger and cardamom.

Cook for 20 minutes until the rhubarb and dates have melted together and the liquid has reduced to a thick chutney. Add a pinch of salt and stir through.

Store in sterilised jars for up to 3 months.