Katie QuinnComment

Sour Rhubarb Paste for Cheese

Katie QuinnComment
Sour Rhubarb Paste for Cheese


1 onion, peeled, finely chopped
600g rhubarb, finely sliced into small pieces
1 apple, cut into small chunks
3 cups water
1 cup cider vinegar
1/4 cup brown sugar
1 tsp mixed spice
1 star anise
3 or 4 cardamom seeds
5 or 6 cloves


In a large saucepan warm one tablespoon of olive oil over medium heat; add the onion and garlic and sauté for 5-7 minutes until slightly softened.

Add the star anise, cardamom seeds and cloves into a small square of muslin and tie together with some twine to form a small spice bag.

Place the rhubarb, apple, water, cider vinegar, brown sugar and mixed spice the pot with the onion and garlic add the spice bag and stir everything together really well. Bring to the boil then simmer over low heat, lid off, for 1 – 1.5 hours or until the rhubarb is thick and reduced. The longer your cook the chutney the better the flavour will be, so if you feel it needs a little extra water along the way, feel free to add some to loosen up the mixture.

Store in sterilised jars and serve with cheese – pairs really well with blue or goat’s cheese.