We visited the lovely Flower Farm Shop this weekend and I scored a fabulous bunch of rhubarb. I knew I would want to make a rhubarb crumble - the quintessential rhubarb dish in my book - but wanted to try something different too. As luck would have it the shop has a lovely array of leaflets with recipes to tantalise. I found this one for rhubarb chutney and as making preserves is on my list this year I knew this was the way forward.
Ingredients;
500g rhubarb
1 medium onion
100ml cider/whitewine vinegar (I used cider)
1 cm piece of fresh ginger, chopped (I definitely used more! I also grated it)
200g of sugar
1/2 tsp salt
Method;
Firstly tune your radio to Radio Four and find a really interesting programme to help with the culinary process.
Trim, wash and thinnly slice the rhubarb. Heat the onion, vinegar, ginger, sugar and salt in a wide-based non-aluminuim pan. bring to a boil for 5 minutes. Add the rhubarb, reduce the heat and simmer for 15 minutes until slightly thickened.
Makes enough for a 500ml (sterilised) jar.
I have to be honest, mine has turned out like a puree and I wonder if it should have a bit thicker texture! Still, it smells amazing and I look forward to eating it with some cheese, watercress and lovely bread.
Happy Tuesday lovelies!
Oh my gosh! I want some so bad :) My tea break pales in comparison now! Thanks for the little recipe, I am def going to give this a whirl!
ReplyDeleteOh Hazel do! I was so easy and was worth it for the smell alone!
ReplyDeleteHello Abigail - this looks wonderful and your cooking suggestion (with Radio 4) and serving suggestion (with cheese, watercress and lovely bread) both have my wholehearted vote! Your pics are lovely too - I love these and the ones you took from the weekend - I don't think you need to be the slightest bit apologetic for them. Those ones of your little girl are just the tops. Thank you for your comment on April Blue - going to check out the Bentilly site - have I spelt that right? Not sure. Anyway the "poem generator" sounds fun! Elizabeth x
ReplyDeleteThanks for your lovely comment Elizabeth! Yes, the poem generator on Bentlily is excellent!
ReplyDeleteHow did I miss so many posts here! I am hopeless lately.
ReplyDeleteRhubarb chutney is one of the yummiest things and I doubt it's any less tasty for being a bit runny. My mouth is watering looking at that picture of the chopped rhubarb. If you do make another batch maybe try adding an apple and boiling for a good bit longer too, that should thicken it up.
Not at all hopeless Annie, it's just very nice to see you here now! Thank you for the tips. I did indeed cook for longer and it has thickened up but is still a pureee texture!
Deleteyum! well done, crumble and chutney!
ReplyDeletemy rhubarb is almost long enough to pick i think so there will definately be some crumble for me too :o)
love jooles x
Lots of crumbles for the jooles household! I can't wait to have my own rhubarb patch!
DeleteThat looks so yummy! Note to self...must get to the farmers market...
ReplyDeleteOh I love a good food market!
DeleteThanks for this. We have rrhubarb in the garden and I must admit I get a little sick of crumble! So I will definately try this one. X
ReplyDeleteLet me know what you think of it Andrea.
DeleteThanks for the recipe. I make rhubarb jam often but have never tried chutney. Chutney is so much easier - I don't have to worry about the setting point! xx
ReplyDeleteI know, preserving is an easy peasy way to feel domestic ;) xxxx
Deletelooks lovely. i always find that an interesting radio show, or podcast, makes any cooking project much more enjoyable.
ReplyDelete