Rhubarb Chutney


  • 1.5kg rhubarb stalks
  • 800g green cooking apples
  • 800g lemons
  • 3 tablespoons grated fresh ginger
  • 3 tablespoons salt
  • 6 cups sugar
  • 5 cups sultanas
  • 3 cups water
  • 1 bottle Wild’s Ezy-Sauce



Trim and wash rhubarb before dicing into small pieces. Wash, core and roughly chop apples. Wash and slice lemons thinly. Place ginger, salt, sugar, sultanas, water and Wild’s Ezy-Sauce in a large saucepan. Bring to the boil, then reduce heat and simmer. Add diced rhubarb, chopped apples and sliced lemons, stirring occasionally for 1 ½ hours until chutney is a thick jam- like consistency. Using a small jug or ladle, fill into sterilised jars and cover loosely. Allow to cool before sealing.

Makes 3 litres

Serving Suggestions:  best accompanied with chicken, pork, veal, sliced ham or corned beef.