Rhubarb Sauce
My sister, Jan, found a recipe for Rhubarb Sauce in an English gardening magazine and sent me a photo – I changed it somewhat and this is the end result. It is slightly tart and a little tangy, and pairs beautifully with pork and is a wonderful addition to a sauce for steak.
Ingredients
- 600 g Rhubarb (preferably red) washed, trimmed and cut into 2cm pieces
- 400 g Golden Delicious apples, peeled, cored and chopped
- 600 g Purple onions, peeled and chopped
- 2.5 litres Cider vinegar, (approx)
- 300 g white sugar (appros)
- 1 tbsp finely grated fresh ginger
- 1 tbsp pickling spice
- 2 cloves
- 1 dried red chilli
- 2 cardamon pods
- a few chards of cinnamon bark
- 1 tsp salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground black pepper
Directions
- Place the pickling spice, cloves, chilli, cardamon pods and cinnamon bark into a small piece of muslin and tie with a piece of cooking twine to form a small bag.
- Add the rhubarb, apples, ginger, onion and 250 ml of the cider vinegar, together with the spice bag to a large pan. Bring to the boil and then reduce to a simmer and cook, covered, until the fruit is soft – approximately 20 minutes.
- Remove the pan from the heat and discard the spice bag. Allow to cool slightly before pureeing the mixture in a food processor until smooth.
- Measure the puree and add to a clean pan and for each 600g of puree add 100g of sugar and 300 ml of cider vinegar. Finally add the ground spices and salt and stir to combine.
- Bring the mixture to a boil and then cook over medium /low heat, stirring constantly, until the mixture is thick and of pouring consistency.
- Pour into warm sterilised bottles and seal and lable.
Notes
- You can purchase pickling spice from the spice section at the supermarket, or prepare your own.
