Saturday, 19 June 2010

Rhubarb Relish

Around this time I year I start to get bored of eating stewed rhubarb which is a shame because the plants are still producing loads of juicy stems. This year's solution is Rhubarb Relish from the River Cottage Handbook No2:

500g granulated sugar
100ml cider vinegar
1kg rhubarb (untrimmed weight)
125g raisins
50g fresh root ginger
2 cinnamon sticks
6 cloves

First bruise the ginger with a blunt object, I used a rolling pin, and tie into a spice bag with the cloves and the snapped cinnamon sticks.

Put the sugar, vinegar, 100ml water and the spice bag into a preserving pan. Heat gently to dissolve the sugar and then remove from the heat and allow to infuse for 20 minutes.

Meanwhile, trim the rhubarb and chop into 2-2.5cm chunks.

Add the rhubarb and raisins to the sugar syrup and cook gently for 15-20 minutes until the mixture is thick, but the rhubarb still discernible as soft chunks. Remove from the heat and pour into sterilised jars and seal with vinegar proof lids. Use within 12 months.

This was my first recipe from the River Cottage Handbook and I was very impressed, it has been complementing my mackerel pate all week. Somehow I don't think I'll have any trouble using it within 12 months.

1 comment:

mangocheeks said...

The rhubarb relish looks great. Are you going to make rhubarb and ginger jam? I tasted it for the first time two years ago and loved it.