Quote:
Originally Posted by The Cook
Right now I have about 11 quarts of chopped rhubarb and need to pull
more from at least 4 plants tomorrow.
What the **** do I do with all of this? I made a small rhubarb cake
for the reunion on Saturday.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
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I found this recipe somewhere and I also make it into a sauce by not simmering for the said time and while still runny blitz it with a stick blender then put into warm sterilised bottles
Spiced Rhubarb Chutney
Ingredients
3lb rhubarb
1lb onions
1lb eating apples
8oz dates
8oz dried apricots
2 pts white wine vinegar
2lb 4oz soft brown sugar
4 tspn salt
1 tspn cayenne pepper
1 tspn ground cloves
1 tspn cinnamon
2 tspn ground ginger
Method
Chop all the fruit and vegetables, add the vinegar, sugar and spices and bring slowly to the boil, stirring now and again.
Simmer for about two hours (don't forget to stir as it will stick) until thick.
Pour into heated jars and seal.