My first rhubarb crop of the year is nearly ready to pick but in the meantime I was given a few kilos by a friend. Half has gone into the freezer, the other half was made into 9 jars of chutney. The recipe is:
- 1 kg rhubarb
- 100g sultanans
- 500g sugar
- 2 onions
- 500ml red wine vinegar
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp allspice
- 2 cinnamon sticks
Chop the rhubarb and onions, then add all the ingredients to the preserving pan, bring to the boil and simmer until the volume has been reduced by a third and the consistency is that of a thick sauce. Then add to hot, sterilised jars.
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