|Rhubarb and Pear Chutney|
The rhubarb and onion can be played with in terms of quantities. If I do not have enough rhubarb I use apple or pear to boost it like in the picture above (I had only one quarter quantity of rhubarb I should have, so boosted with pear.)
|with Yellow Split Pea & Rhubarb Curry|
I find that the cheapest malt vinegar works best for this - it is enough to preserve the chutney but is weaker in flavour than the next brand up which prevents the chutney retaining the throat-catching hit malt vinegar can throw at you.
How I make it:
1kg onions, chopped
200g rhubarb, sliced if small stalks, chopped if large thick stalks
300ml malt vinegar
200g jam sugar or granulated sugar
1 tbsp. black treacle
2 tsp mixed spice
1 tsp ground coriander
Half a tsp garlic powder
Put everything into a large pan. Bring the mixture to the boil. Simmer the mixture for 30 minutes until it is melded, soft and thick. Store in sterilised jars.
I sterilise the jars by washing in soapy hot water once the preserve is cooking. I rinse them out with boiling water from the kettle (being careful, obviously) then dry out in the microwave (not metallic lids) or in a low oven.
I declare that I do not know how long this keeps, as it goes pretty quickly in this house! But I have kept it in the fridge and I can confirm it was good for at least a couple of months.
Do you have a link for a favourite rhubarb preserve to share below?