Rhubarb chutney

8 Jun

So, it’s been a bit of a rubbish year for the rhubarb harvest this year I’ve heard. Something to do with late frosts, which decimated some of my early sowings too.

However, I saw some British rhubarb in the shop the other day and couldn’t resist. But since I’m trying to eat less pudding and G doesn’t really like rhubarb anyway, it clearly wasn’t a well thought through purchase. I thought about a rhubarb tart, rhubarb crumble, a rhubarb cake, or just stewed rhubarb. Surely we would call that a compote these days? I love the astringent sharpness you get with rhubarb … perhaps the answer was to just stew some with some honey and vanilla and then have it with plain yoghurt. I’m a bit addicted to plain yoghurt (preferably greek style, fat free) and think I might have to try my hand again at making my own yoghurt. Mum used to do it when I was wee, but I suspect that it was helped by the fact we always had the rayburn on, so it had a good warm place to ferment. Ah well, that will be next week’s mission.

Anyway, after all that deliberating, I decided that rhubarb chutney was today’s cooking challenge. Not much of a challenge really, chutney is an easy peasy thing to make. The tricky bit is getting the mix of spices and flavours right – so only make a wee bit the first time you make a recipe, so you can try it for flavour and then tweak the next batch.

Rhubarb chutney

  • 1 onion, chopped finely
  • 1cm ginger, chopped finely
  • 150g soft brown sugar
  • 50g caster sugar
  • 100ml white wine vinegar, or elderflower vinegar if you have any
  • 1/2 tsp Maldon sea salt
  • 1″ cinnamon stick
  • a couple of star anise
  • 500g rhubarb, chopped into fairly thin slices
  1. Put the star anise and cinnamon stick into a spice cage if you have one. Alternatively, put them in a wee square of muslin tied up with string. Or you could just chuck the whole spices into the pan, if you don’t mind having bits in your final product.
  2. Place all the ingredients, except the rhubarb in a heavy duty pan and bring to the boil. Boil on a rolling boil for 5 minutes.
  3. Add the rhubarb to the pan and bring to the boil again. Turn down, and simmer for about 15 minutes when the chutney should be slightly thickened.
  4. Pour into sterilised jars while still hot. Use a 500ml jar, or a 340ml jar plus one of those wee pesto jars. But make sure they have been properly sterilised before you pour the chutney in, or it won’t keep properly.
  5. Remember to label the jar – I’d say it should keep for 12 months, but should be eaten within 8 weeks of opening and kept in a fridge, or other cool place once opened.

My verdict is that it is slightly too sweet on first tasting, but the flavours will develop and it will taste better in a week or two. I hope.

As ever it will be delicious with a good farmhouse cheddar but will probably also be good with cold pork, or with mackerel.

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One Response to “Rhubarb chutney”

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  1. Find a recipe… | Shewolfinthevalley - November 9, 2014

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