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Jun 03
2010
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This recipe was tempting to try as another way of preserving rhubarb.
There's nothing wrong with relilable rhubarb chutney, but you do have to wait several months before it's good to eat, the advantage with this recipe is that the sweet fruity relish can be enjoyed straight away.
As a variation you could add finely chopped chilli, or try the lime and ginger version on sweet mary's blog.
