Met a chap called Richard yesterday who showed me how to pull off a stem of my Rhubarb (and cut off the leaves which are full of arsenic). So I decided to make some Rhubarb Chutney! Following a recipe by that well regarded chef.. Gregg Wallace..
It’s very tasty actually, but then most things you cook slowly with loads of sugar for hours tend to be in my experience. Here is a jar, tastefully photographed in a flower box