1 minute read
Rhubarb Relish
The first of the forced English Rhubarb is here – so spring is on its way. Forcing Rhubarb was discovered accidentally in the 1800s. Growing Rhubarb in the dark makes it sprout earlier, it grows a lovely pink colour and tastes better too. Rhubarb is technically a fruit or an edible stem but remember the leaves are poisonous - So don’t compost them. Rhubarb needs the addition of something sweet as the taste is very tart making it perfect for chutney or relish. How English is Rhubarb? well very! - Wakefield where my husband is from has a yearly Rhubarb Festival but it is said its origin may be from Russia or even China.
Rhubarb Relish (makes 2 jam jars full)
Advertisement
Ingredients
350 g / approx 3 stalks- Rhubarb – chopped small 350 g light brown sugar 350 g / 2 large onions – chopped small 250 ml red wine vinegar 1 tablespoon Norfolk Honey 1/2 teaspoon each of ground cinnamon, ginger and all spice 1/4 teaspoon each of ground cloves (6 no.) and black pepper
Method
Add all the ingredients into a large thick-bottomed saucepan. Bring to the boil and then reduce down to a rapid simmer for approx. 30 minutes, stirring occasionally until thickened and chutnified* (the rhubarb will break down to a smooth chutney) Cool slightly before transferring into sterilized jars. Store in the fridge until needed.
Rhubarb relish works perfectly with smoked fish although I like mine with Mrs.Temples Walsingham or her new Wells Alpine cheese and a few crackers.
*Chutnified as you may have worked out is a made up name, I was teaching a Christmas Edible Gifts course and needed to use a name for describing when the Prune and Date Chutney was ready, when it got to the thick and sticky stage, just before it sticks to the bottom, catches and burns! Hence Chutnified = when it’s ready.
Tip - Try roasting 3 – 4 cm chunks of Rhubarb in the oven, drizzled with a little apple juice and maple syrup, bake for 20 minutes and serve with cinnamon-infused Greek Yogurt – for a healthier dessert.
Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food
