We are rebooting the allotment this year so we will have only a few crops whilst we replan the planting. One of the casualties of the reboot is our rhubarb. We have harvested every last stem before we uproot it. Too much to eat so we need to preserve it . This recipe from Shona Crawford Poole for chutney is brilliant. Simple, with traditional ingredients, with the exception of red wine vinegar in place of malt vinegar.
She is a former Times cook and has written eight cookery books including The New Times Cook Book, The Sunday Times Cook’s Companion and the bestselling Ice Cream. More recently she has been Food & Drink editor of Country Living magazine.
