[tippben]

900g Rhubarb. 2 inch pieces.
450g Onion, chopped.
115g dates, chopped.
300ml malt vinegar, same of water.
450g demerara sugar.
1 star anise.
1 tbsp salt, same of ground ginger.
1/2 teaspoon cayenne pepper.

Boil until thick and jammy and put into sterilized jars (20 minutes in the oven at 160 Celsius). Boil and dry the lids. Best left for a month before eating.

Also: Rhubarb sauce. 450g rhubarb chopped finely,
2 tbsp sugar (white granulated works fine)
2 tbsp water
grated zest of one lemon.
Pinch of salt and white pepper to taste.
Boil for 10 minutes, purée, or put through a sieve, and serve with mackerel, like I did, but I expect it would also work well with lamb.

[Sive]

I personally never make chutney as we eat very little of it, but the sauce sounds like a lovely idea with mackerel. Thanks for the idea.....

[Good guy]

I like the sound of both of these, the mackerel season will soon be here, too. Pity my rhubarb is only in its first year.