The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. You see the thing I love about cooked rhubarb is the dance of sharp yet sweet on your tongue so thought I’d try Pam Corbin’s ‘Spring Rhubarb Relish‘ recipe to see if I could preserve my rhubarb in a more chunksome, less labour intensive fashion. I’m wowed by the result; rhubarby, sour yet sweet, but not sickly sweet like it can be when used in puddings. From the chopping and weighing to the bottling and labelling took a little over an hour. Add in the washing up and you’re looking at an hour and half kitchen time tops. It’s so simple you could easily make it alongside cooking tea.
to make Pam Corbin’s Spring rhubarb relish
- Tie up the bruised* ginger, cinnamon sticks and cloves in a square of muslin.
- Put the sugar, vinegar, water and spice bag into a preserving pan. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup.
- Remove from the heat and set aside to infuse for about 20 minutes
- Meanwhile trim and wipe the rhubarb stalks into 2cm chunks. Add the rhubarb and raisins to the spiced syrup. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks.
- Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. Use within 12 months.
* to bruise ginger crush gently with a pestle and mortar or rolling pin