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Rhubarb Chutney

This week sees the second term day of the Scottish year - Whitsunday (15 May) - which compared to the first term day of Candlemas (2 February) means not only do we have longer light but hopefully better weather as the summer season of outdoor events commences all over Scotland. This weekend we have both a major Agricultural Show at Ayr and one of the earliest in the season traditional Highland Games at Gourock to enjoy. Reference has been made in previous columns to both Highland Games and Agricultural Shows but over the past few years another type of outdoor event has expanded throughout Scotland - historical re-enactment days.
From May onwards, groups such as Carrick 800, will be bringing Scottish history alive over the summer and early autumn months. Carrick 800, for example, will be re-enacting The Kennedy Feuds, including the roasting of the Commendator of Crossraguel Abbey, at Culzean Castle and Country Park, Maybole, Ayrshire (see Events page for details). Medieval life, archery, knights in armour, Covenanters, Highlanders and Redcoats will enliven the coming months, adding a  colourful attraction for locals and visitors alike.
Hopefully Summer 2003 will play its part by providing the necessary sunshine so that we can all enjoy the outdoor events Scotland has to offer, or even just allow us to enjoy a picnic amongst Scotland's lovely scenery. Rhubarb blooming once again in the garden is a reminder that Rhubarb Chutney is a tasty accompaniment to both indoor meals and outdoor picnics.
Rhubarb Chutney
Ingredients : 4 lbs (1800 g) rhubarb; 1 lb (450 g) apples; 1 lb (450 g) sugar; 1/4 teaspoon cayenne pepper; 6 medium onions; 1 lb (450 g) raisins; 4 teaspoons salt; 1 oz (25 g) curry powder
Cut up rhubarb and apples, slice onions. Put ingredients into a pan and boil to deep brown colour, stirring frequently. 

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