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Rhubarb Chutney.


 
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tippben
Rank attained: Vegetable garden tender


Joined: 15 Jan 2011
Posts: 912
Location: north tipperary

PostPosted: Tue May 13, 2014 3:55 am    Post subject: Rhubarb Chutney. Reply with quote

900g Rhubarb. 2 inch pieces.
450g Onion, chopped.
115g dates, chopped.
300ml malt vinegar, same of water.
450g demerara sugar.
1 star anise.
1 tbsp salt, same of ground ginger.
1/2 teaspoon cayenne pepper.

Boil until thick and jammy and put into sterilized jars (20 minutes in the oven at 160 Celsius). Boil and dry the lids. Best left for a month before eating.

Also: Rhubarb sauce. 450g rhubarb chopped finely,
2 tbsp sugar (white granulated works fine)
2 tbsp water
grated zest of one lemon.
Pinch of salt and white pepper to taste.
Boil for 10 minutes, purée, or put through a sieve, and serve with mackerel, like I did, but I expect it would also work well with lamb.
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Sive
Rank attained: Chlorophyll for blood


Joined: 18 Apr 2008
Posts: 1731
Location: Co.Wexford

PostPosted: Tue May 13, 2014 11:57 am    Post subject: Reply with quote

I personally never make chutney as we eat very little of it, but the sauce sounds like a lovely idea with mackerel. Thanks for the idea.....
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Good guy
Rank attained: Chlorophyll for blood


Joined: 11 Feb 2013
Posts: 2482
Location: Donegal

PostPosted: Fri May 16, 2014 10:17 pm    Post subject: Reply with quote

I like the sound of both of these, the mackerel season will soon be here, too. Pity my rhubarb is only in its first year.
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