Rhubarb and Onion Chutney
The perfect accompaniment to your cheese board
-
1 Hour 45 Minutes
-
Serves Makes 2 jars
1 Hour
Serves 2
What you'll need…
- 150g Oats
- 100g Pumpkin seeds
- 2 Tablespoons Honey
- 1 Teaspoon cinnamon
- 100g White chocolate
- 4 Sticks rhubarb
- 50g Sugar
- Double cream
The method
1
For the granola:
Mix together the oats, pumpkin seeds, honey & cinnamon & spread on a baking tray. Bake in an oven at 180°C for 15 mins take out and leave to cool.
2
For the white chocolate:
Break the white chocolate into smaller chunks.
Place on a nonstick baking tray and bake at 180°C for 7 minutes until golden brown. Take out and allow to cool.
3
For the Rhubarb:
Take 4 large sticks of rhubarb and chop into chunks. Mix with 50g of sugar and cook in a pan on a low heat until just starting to soften then turn off the heat.
4
To serve whip some cream and mix with the white chocolate, then put a generous spoonful of rhubarb into a bowl. Add a spoon of cream on top then sprinkle with granola. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen
