Instructions: Place the rhubarb in a nonmetallic bowl mix with 2 level tsp salt then cover and leave in a cool place for 12 to 24 hours.

Drain and rinse the rhubarb then place in a preserving pan with all the other ingredients except the raisins.

Cook on the simmering plate until the sugar has dissolved then transferto the floor of the roasting oven for 45 minutes to 1 hour or until well reduced and pulpy.

Add the raisins and bubble stirring constantly on the simmering plate for 5 minutes until thick Pot hot or cool (not warm) then cover and label the jars.

This recipe can be made with end of season rhubarb. Use the tender stems from the centre o f the crown. New season forced rhubarb has too high a water content for the best chutney.

Salting rhubarb in this recipe reduces the amount of liquid that must be boiled off This spiced chutney is a useful preserve to have in the storecupboard and tastes especially good with mature cheeses hot goats cheese salads and cold meats.

Makes 1.6kg

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