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Rhubarb Chutney

I never ate chutney as a kid, my parents would serve it with chicken. Times have changed and this amazing Rhubarb Chutney goes perfectly with both chicken and pork. I've been making a lot of soy glazed pork chops lately and together they taste what I imagine heaven would be like.


You'll need:

700 grams of rhubarb

2 medium yellow onions

600 grams sugar

3 tbsp white wine vinegar

3 tbsp water

1 tsp cinnamon

1 tsp yellow mustard seeds

0.5 tsp white pepper

1 tsp coriander

1 tsp chill flakes

    2 ca 250ml glass jars, heated in the oven to be sterilised.

     

    First of all I'm a big fan of grinding my own spices, to do this I use my much loved coffee grinder, it's perfect and reduces the need for 50 different appliances. I start by grinding the white pepper, coriander and chili flakes. Don't get cinnamon sticks thinking you can grind them up. Cinnamon sticks are dried out bark and will not get you the same great taste. Stick to the powder.

     

    After grinding up the spices, chop up the onion and rhubarb and put everything in a pot. Let boil until it thickens (it'll thicken a bit further once cool) usually around 45 minutes. Once thick pour into the warmed glass jars and put the lid on. Store in fridge.  

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    Rhubarb Cordial / Squash

    Anne of Green Gabels may have been all about Raspberry Cordial, but for me, rhubarb cordial always came first. It's extremely easy to make and can be frozen if you make bigger batches to last you through the rhubarb-less months.

     

    You'll need:

    1l water

    1kg rhubarbs (I use everything but the leaves for this recipe)

    5dl (that's 500ml) of sugar or 2 heaping cups.

    1 lemon squeezed into juice

     

    Chop the rhubarb and put it in a pot with the liter of water. Bring to a boil and boil for about 15min.

    Strain the liquid and put it back in the pot without the rhubarb.

    Add the sugar and lemon to the pot of rhubarb water, bring to a boil and then turn your stove off and let it cool. Once cool pour it into a clean bottle or two.

     

    To drink dilute with water or club soda to taste (I like 1/5th Cordial to 4/5ths club soda or water) or use as a drink mixer. I love mixing rhubarb cordial both with gin and tequila and I also love adding some elderflower liqueur (St. Germain) into the mix. If you want to spice it up a little, add about 5-7 cloves to the boil with the rhubarb.

    This recipe runs me about $8 for 1.2l (buying local organic rhubarb from the farmers market). Getting 0.5l at IKEA costs me $5. If I used regular store bought rhubarb I'd be down to $5-6 for my batch.