1. Combine brown sugar, raisins, vinegar, pepper, ginger and capers in a medium saucepan. Cook over medium heat, stirring often, until the liquid is reduced by half (about five minutes).

2. Add the rhubarb and stir to coat.

3. Cook, swirling the pan occasionally, until rhubarb is tender and liquid is syrupy (about 15 minutes).

4. Store in a container in the fridge, or pour into sterilised jars to keep for six months in the pantry.

FRANK'S TIPS

- Rhubarb chutney will last for two weeks in the fridge and is excellent with leg ham on a sandwich

- When buying it, look for brightly coloured stalks that are firm and crisp, like a piece of celery.

- If you want to eat rhubarb for breakfast or as an addition to a dessert, peel it a little, then poach gently in a mixture of sugar, white wine and water, flavoured with vanilla and orange peel. My favourite flavouring is rose geranium, which is harder to find but gives an amazing perfumed taste.