Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Store in a cool dark place. The chutney should keep for up to 1 year.Mixed Spice is a blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice.