Choose a sweet fruit cake or a tart with spicy chutney or crackers and cheese. Whether you are a sweet or savoury fan, you are covered.

1. Chop the rhubarb and place in a saucepan with the sugar, and toss to combine, adding the pear pieces as they are ready and toss to prevent browning.

2. Add the remaining ingredients and cook over a low heat until thickened – about 30-40 min.

3. Sterilise the jars and lids by boiling for 10 minutes. Or place cleaned jars into a cold oven. Turn on to 120C and time for 10 min (boil the lids at the same time), then remove a hot jar, one at a time, and fill with hot chutney. An absolute rule when preserving is to fill hot jars with hot sauce to prevent breakages.

4. Secure lids and cool on a wooden board. Once cool, check the lids are correctly sealed ie, curving into the jar, then store in a pantry for up to six months. Once opened, keep in the fridge and consume within one month.

TIPS:
Use red rhubarb stalks if you can get your hands on them.
Toss the fruit in sugar while preparing to prevent oxidation -browning.
Peel the pears as the skin will taint the colour of the chutney – it pays off for the rich colour.