After making my Rhubarb Gin, I was left with a quantity of spent fruit that I was loathe to waste. After all, it had just spent two months in gin and sugar - it had so much more to offer!
This chutney was a bit of an experiment, but worked an absolute treat. It's heavenly with cheese, in sandwiches, as a condiment with pork or duck, or added into a casserole for a naughty tang.
L xx
Ingredients
500g spent rhubarb
200g soft brown sugar
3 onions, finely chopped
3 garlic cloves, chopped
100g tomatoes, chopped
200ml red wine vinegar
1 tsp lemon juice
1 tsp ground ginger
½ tsp ground cinnamon
Method
- Place all of the ingredients in a large pan and slowly bring to the boil, stirring occasionally.
- Simmer for about two hours, stirring frequently, until the chutney is thick.
- Allow to cool and then portion into sterilised jars.
- Keep refrigerated - it should keep for months.
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