Pink Gin Rhubarb Chutney
Easy Rhubarb Chutney Recipe
300 g rhubarb
6 cl rye Pink Gin
1.5 dl of jam sugar
1 red onion
1 chili
2 cloves of garlic
2 cm piece of freshly grated ginger
Salt
Do this
Chop and measure all ingredients in a saucepan and simmer on low heat for 20 minutes. Store in a jar with a lid and enjoy with gravlax salmon (or any other fish) or with grilled meat.