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This delicious recipe was contributed by our friend Michael Phillips, who wrote, “Like most good things in life, rhubarb is worth the wait. It can take several years before the crown becomes established, and then the quantity becomes so great that one runs out of ideas of what to do with it, but what better than chutney? I have tried various recipes throughout the years and have found this to be the pick of the crop. Rhubarb chutney, with a hunk of good cheddar cheese and, of course, a glass of cider - fit for a King!”
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