Tuesday, 17 April 2012
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.
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
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!