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Lynley Ruck
Ingredients
- 2 cups chopped rhubarb
- 2 cups chopped onion
- 2 cups brown sugar
- 1 cup white wine vinegar
- 1/2 teaspoon each ground ginger, cayenne and allspice
Method
Put everything into a saucepan over a medium heat. Cook for 30 minutes, or until soft and jam-like, fill sterilised jars and seal. Use with roasted lamb, chicken or with trout or salmon dishes.
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I just made this – doubled the recipe and used extra rhubarb, which made 2 litres. The cayenne gives a really good kick, and there’s a nice tart flavour from the rhubarb. I’m looking forward to tasting the matured version in a month or 2.