This Indian inspired rhubarb chutney can be made in a little over half an hour.

You will need:

300 gram rhubarb, cut into cork sized chunks.
2 red onions, chopped.
200 gram sugar.
250 ml white wine vinegar (I used apple vinegar).
1 tbsp mustard seeds (popped open in a hot pan).
1 tbsp coriander seeds.
2 star anise.
A couple of small chilis (dried or fresh).
1 orange for zest.
Salt.

Add the onions, sugar and vinegar to a pan and bring to the boil. Add the spices except the orange and simmer for a minute of five. Add orange zest in small strips and cook for 15 minutes until the chutney thickens a bit.

Add the rhubarb ‘corks’ and cook for another 10 minutes just until the rhubarb completely dissolves. Eat cold or warm. Goes very will with pork sausage.