- 1kg rhubarb
- 150g granulated sugar
- 2 tsp fine sea salt
- 250ml Aspall Red Wine vinegar
- Pared rind one unwaxed orange - use a Seville orange if you have one
- 5 star anise
- 2.5cm piece root ginger, bruised
- 5 cloves
- ½ tsp chilli flakes
- ½ tsp yellow mustard seeds
- 3 bay leaves
Rhubarb Relish
A RECIPE BY PAM CORBIN
Makes 3 x 260ml jars
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Prep time: 5 minutes (plus extra to draw out moisture from the rhubarb)
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Cooking time: 30 minutes
This bright vibrant relish is quick and easy to make; the method is broken down into a couple stages. Rhubarb has a high water content and to help keep the pieces whole when cooked the rhubarb is first steeped in sugar. Whilst the rhubarb macerates the vinegar is infused with a mix of warming spices flavours resulting in seasoned relish without lots of bits and pieces in it. For greatest colour it is best to use either the vibrant pink stalks of ‘forced’ rhubarb, or the early red shoots of field rhubarb. Enjoy with piquant cheese - its great in a sandwich; with curries; pastrami/cold meats or as a side with couscous or similar.
- 1kg rhubarb
- 150g granulated sugar
- 2 tsp fine sea salt
- 250ml Aspall Red Wine vinegar
- Pared rind one unwaxed orange - use a Seville orange if you have one
- 5 star anise
- 2.5cm piece root ginger, bruised
- 5 cloves
- ½ tsp chilli flakes
- ½ tsp yellow mustard seeds
- 3 bay leaves
- Trim the rhubarb and slice the rhubarb diagonal into approximately 5mm pieces. Place in a roomy bowl, sprinkle over the sugar and salt and give the bowl a good shake to make sure the rhubarb pieces are evenly coated. Set aside for a couple of hours for the juices to draw and sugar begin to dissolve.
- Put the vinegar , orange rind, spices, bay leaves in a small pan with 50ml water. Bring to simmering point for 5 minutes. Remove from the heat and set aside to infuse.
- When ready to cook, warm your jars in a very low oven.
- Strain the vinegar into a large pan a nd place over medium heat. Add the rhubarb and the sugar syrup making sure you scrape all the sugary bits from the bottom of the bowl. Bring to simmering point for approximately 3 - 4 minutes or until the rhubarb is just tender but still holds its shape.
- Remove pan from the heat and using a slotted spoon loosely pack the rhubarb pieces into warm sterilised jars. Return the filled jars to the oven to keep warm.
- Return the rhubarb syrup to the heat and bring to a fast boil to reduce it to a thick richly coloured syrup.
- Spoon the syrup over the rhubarb ensuring the rhubarb pieces are completely covered and the jar is full to the brim. Seal immediately wi th twist on lid. Invert the jar for a few seconds then turn the right way.
- This can be eaten immediately but it is best left for a week or so for the flavours to blend.
STORE
In a cool, dark dry cupboard and use within one year. Keep in the frid ge once opened.
SEALING AND FINISHING YOUR JARS
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5 mm of the brim. Seal immediately with a twist on lid
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base
- Fill the jar to within 5mm of the brim. Make sure there isn't any of the preserve on the rubber ring. Close the jar with the clip
- Immerse the jars into the pan of water a nd bring the pan to simmering point (90 ° c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
TIP - Bruising ginger root will release the best flavour from the root. Simply wrap the ginger root in a piece of cling film or baking parchment and give it several whacks with the end of a rolling pin or small mallet.
ingredients
method
- Trim the rhubarb and slice the rhubarb diagonal into approximately 5mm pieces. Place in a roomy bowl, sprinkle over the sugar and salt and give the bowl a good shake to make sure the rhubarb pieces are evenly coated. Set aside for a couple of hours for the juices to draw and sugar begin to dissolve.
- Put the vinegar , orange rind, spices, bay leaves in a small pan with 50ml water. Bring to simmering point for 5 minutes. Remove from the heat and set aside to infuse.
- When ready to cook, warm your jars in a very low oven.
- Strain the vinegar into a large pan a nd place over medium heat. Add the rhubarb and the sugar syrup making sure you scrape all the sugary bits from the bottom of the bowl. Bring to simmering point for approximately 3 - 4 minutes or until the rhubarb is just tender but still holds its shape.
- Remove pan from the heat and using a slotted spoon loosely pack the rhubarb pieces into warm sterilised jars. Return the filled jars to the oven to keep warm.
- Return the rhubarb syrup to the heat and bring to a fast boil to reduce it to a thick richly coloured syrup.
- Spoon the syrup over the rhubarb ensuring the rhubarb pieces are completely covered and the jar is full to the brim. Seal immediately wi th twist on lid. Invert the jar for a few seconds then turn the right way.
- This can be eaten immediately but it is best left for a week or so for the flavours to blend.
STORE
In a cool, dark dry cupboard and use within one year. Keep in the frid ge once opened.
SEALING AND FINISHING YOUR JARS
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5 mm of the brim. Seal immediately with a twist on lid
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base
- Fill the jar to within 5mm of the brim. Make sure there isn't any of the preserve on the rubber ring. Close the jar with the clip
- Immerse the jars into the pan of water a nd bring the pan to simmering point (90 ° c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
TIP - Bruising ginger root will release the best flavour from the root. Simply wrap the ginger root in a piece of cling film or baking parchment and give it several whacks with the end of a rolling pin or small mallet.
