Just the other day I started to crave some Rhubarb and then at my husbands yoga class today one of the members, a lovely man Jon who has a forest garden site brought some in. So I decided instead of just making a crumble I would make a nice chutney with it. This is a ready to eat chutney.
Make 1lb jar.
1 tbs coconut oil
1 rhubarb stick chopped
1 onion
1 apple
1 garlic clove
1 spring of fresh rosemary
Handful of wild garlic leaves (optional)
1 tsp sea salt
3 tbs coconut sugar
3 tbs apple cider vinegar
6 cherry tomatoes
Roughly chop all the ingredients and place into a pan, mix together and add in 1 cup of water. Leave to simmer, stirring occasionally for 20 mins. Pot in a clean jam jar or kilner jar and this is ready to eat and will keep in the fridge for 1 week.
