River Cottage Spring Rhubarb Relish

Toying with the idea of making more delicious Rhubarb and Honey for my breakfasts or trying something new, I decided on the later (in hope of getting one more batch of rhubarb to make a years supply of the R&H). This is by Pam Corbin and features in the Preserves Handbook.

I didn’t have any muslin for the spice bag, so I boiled it together then strained it using a metal strainer/sieve – don’t use a plastic sieve if the liquid is hot. I’m going to let it rest for a week or more before opening.

(makes four x 340 g jars)

  • 500 g granulated sugar
  • 100 ml cider vinegar
  • 1kg rhubarb (untrimmed weight)
  • 125 g raisins

For the spice bag

  • 50 g fresh root ginger, bruised
  • 2 cinnamon sticks, snapped in half
  • 8 cloves

First make your spice bag by tying up the bruised ginger (give it a gentle wack just once in spice bag), cinnamon sticks and cloves in a 20cm square of muslin.

Put the sugar, vinegar, 100 ml water and the spice bag into the 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 and chop into 2-2.5cm 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.

Caution: make sure you only use the stalks and not the leaves because the leaves are poisonous.


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