Rhubarb & apple relish

0

by: Jenny Eatwell






We have waaay too much rhubarb growing in our garden. But wait, CAN you have "too much rhubarb"? I don't think so - not when you have luscious recipes like this to use it up with! Put the relish with cheese, ham, mackerel ... you name it, it goes!




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 200

1 inch 250g rhubarb, chopped into chunks

250 g soft dark brown sugar

125 ml good quality cider vinegar (Aspall's is great)

200 g inch Granny Smith apple, peeled and cut into half chunks

100 g onion, chopped

20 g stem or crystallised ginger, finely chopped

50 g sultanas

1 tsp yellow mustard seeds

1/2 tsp of sea salt

pinch a of dried red chilli flakes - to taste

pinch of ground cloves

1/2 tsp of allspice

pinch of freshly ground nutmeg

Nutrition Facts
Rhubarb & apple relish

Servings Per Recipe: 200

Amount per Serving

Calories: 6

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6.7 mg
  • Total Carbs: 1.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.4 g
  • Protein: 0 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Put everything in a non-reactive saucepan. Bring to a simmer. Simmer for 1 hour - stirring regularly - until the relish is good and thick.

2.  Pour into a sterilised jar (or jars), seal and leave to cool.

3.  Refrigerate, the relish will keep for approximately 1 month.

Cooks' note:
Easier to make than a very easy thing - and SUCH a reward at the end of it.

related recipes

comments