Fresh Rhubarb and Rosemary Chutney

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1 shallot or small oniona little oil
4 stems rhubarb – chopped
pinch salt
chopped fresh rosemary


This is perfect served with grilled oily fish like sardines, pork or chicken. Take a look at to check what fish you should and shouldn’t be eating.

Sauté the onion & rhubarb in a little oil until they begin to soften. Add a few tablespoons of water, salt & chopped rosemary and continue to simmer for 2 – 3 minutes. Serve warm, or will keep well in a sealed container in the fridge.

DSC_0018 rhubarb edge pan 600