RHUBARB CHUTNEY

This is in deference to the massive quantity of rhubarb that I get during the Spring/Summer and Autumn. I hate waste so in addition to the rhubarb jam and cordial and stewed rhubarb, rhubarb relish, rhubarb ice-cream I made by stirring very lightly stewed rhubarb and limoncello into the no churn ice-cream recipe, rhubarb chutney based ham glaze, and rhubarb infused vodka which is made with the excess sugar soaked rhubarb from the jam recipe and leaving it to infuse in vodka for a month or more giving it a beautiful pink colour I came up with this recipe.

Rhubarb chutney goes beautifully with the Christmas ham but I still think that zucchini pickle is the best with ham.

RHUBARB CHUTNEY

Ingredients

  • 2 large onions chopped finely
  • 4 tsp minced garlic or 4 cloves of garlic finely chopped
  • 2 tbs minced ginger (fresh is best)
  • 1 kg rhubarb cut into 1 cm slices
  • 1 cup sultanas
  • 1 cup white wine
  • 1 cup sugar

Method

Cook onion, ginger, garlic in a little good oil on a reasonably slow heat for about 5 minutes until onion is softened and translucent, preferably not browned. Add a little salt to taste.

Add wine and sultanas and return to heat. Add half the rhubarb and stir until it breaks down. Add the sugar, bring to the boil and simmer for about 5 minutes. Add the rest of the rhubarb and continue cooking until it just begins to soften but still retains some shape.

Taste the chutney – add more sugar if it needs sweetness and reheat until it is dissolved.

Put the hot mix into sterilized jars, seal and label. Improves over the next few weeks.

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