The FastDay Forum

I have a stand of rhubarbs out in the back that hardly ever get used for anything. An occasional crumble (like every second year or something) and two weeks ago I did a pie with pie dough which turned out dry and sour like squiiiii.

Read somewhere about rhubarb chutney and I assume that many of you are heavily into chutneys I just have to ask - what is your favorite recipe? I mean, not the top secret or hand me down from great grandma, but a god solid one. Pretty pleassse?

@wolfie I was lucky enough to get hold of Bergamot zest, but this one with oranges is pretty good
http://www.stokeferry.com/2004/06/rhuba ... e-chutney/

I left out the peppercorns. Rhubarb chutney needs to be left to mature for as long a time as it can.

Thank you darling Penny - sounds interesting. Had to google demerara suger since I actually had no clue what it is. Well I do, it is what I use in cooking every day and call raw suger ;o
When it comes to foodstuff and recipes, sometimes it is hard to understand the meaning of words like - chuck...