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Rhubarb Chutney

Just the other day I started to crave some Rhubarb and then at my husbands yoga class today one of the members, a lovely man Jon who has a forest garden site brought some in. So I decided instead of just making a crumble I would make a nice chutney with it. This is a ready to eat chutney. Make 1lb jar. 1 tbs coconut oil 1 rhubarb stick chopped 1 onion 1 apple 1 garlic clove 1 spring of fresh rosemary Handful of wild garlic leaves (optional) 1 tsp sea salt 3 tbs coconut sugar 3 tbs apple cider vinegar 6 cherry tomatoes Roughly chop all the ingredients and place into a pan, mix together and add in 1 cup of water. Leave to simmer, stirring occasionally for 20 mins. Pot in a clean jam jar or kilner jar and this is ready to eat and will keep in the fridge for 1 week.

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