Sweet pickled rhubarb - sour, sweet and crunchy
Recipe:
The easiest rhubarb recipe that exists. At least of those I know. An unusual way to cook rhubarb, and one that can be used for many things. For example, I have used it as sour-sweet accessories for salmon tartare, yogurt, as a side for braised meat, in smaller pieces in a salad or on / in my homemade sorbet or in cakes etc. Only the imagination sets the limit.
You also get a good rhubarb syrup out of it which you can lighten up with a little water and use as lemonade, or in a rhubarb mojito.
Savoury rhubarb sauce
Nice with chicken , pork , turkey and I had it with beefarb
slice about half an onion into small pieces
add chopped rhubarb, tsp garlic, tsp balsamic vinegar, few tb of water, bring up to heat and then reduce to a simmer, add little more water and a veg oxo cube, if reducing too quickly add another one or two tb of water
I took out some of the larger chunks and blitz the rest and then stirred back together, eat hot or cold, can be used as a chutney if wanted. Add other fruit if wanted, pear, apple or plum maybe?
Low FODMAP Spiced Rhubarb Chutney
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Spiced Rhubarb Chutney – For Pork, Poultry & More! Rhubarb, known as “pie plant” is a great vegetable that we use in much more than dessert and pie recipes – such as this Spiced Rhubarb Chutney!
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How to make a Rhubarb Chutney
#RhubarbChutneyMagic #HomemadeDelights #CookWithMe
Rhubarb Chutney Recipe
*TIMINGS:*
• Prep Time: 15 mins.
• Cooking Time: 60 mins.
• Total Time: 1 hour 15 mins.
*SERVINGS:*
• Makes 4 x 370g Jars
*INGREDIENTS:*
• ¾ cup (175ml/6 fl oz) Red Wine Vinegar.
• 2½ cups (250g/9oz) Red Onions, peeled and diced small.
• 2 tbsp Root Ginger, grated.
• 1 cup (200g/7oz) Light Brown Sugar.
• ½ cup (75g/2 ½ oz) Pitted Dates, chopped.
• 2 tsp Mild Curry Powder.
• 2 tsp Wholegrain Mustard.
• 1 tsp Salt.
• ½ cup + 3 tbsp (100g/3 ½oz) Raisins/Cranberries (or a mix of both).
• 3 cups (300g/10 ½ oz) Eating Apples (Pink Lady), peeled and chopped.
• 3½ cups (400g/14oz) Rhubarb, sliced into 3 cm chunks.
*METHOD:*
1. Place the red wine vinegar, red onions and grated ginger in a large, heavy-based saucepan and stir to combine.
2. Bring to the boil and simmer for 15 minutes.
3. Add the sugar, dates, curry powder, mustard, raisins/cranberries, apple and rhubarb and bring it to the boil.
4. Then simmer uncovered for 45 minutes, stirring often so it doesn’t burn.
5. When cooked the chutney will have reduced in size and should have a thick and jammy consistency.
6. Allow to cool for 20 minutes before spooning it into sterilized jam jars.
7. When cool, place a label on the jars and keep them for at least a month before eating.
8. Mmm Scrummy!!!
*STORAGE:*
The rhubarb chutney will keep for 6 to 12 months (or longer) if stored in a cool, dark place.
*DESCRIPTION:*
Unveil the magic of tangy-sweet flavours with our enticing Rhubarb Chutney, a true delight for your taste buds! In this video, I will walk you through every step of creating this vibrant, flavour-packed condiment. Whether you're a seasoned cook or just starting out, you'll find this recipe easy to follow and incredibly rewarding.
Our Rhubarb Chutney is a versatile addition to any meal, perfect for spreading over toast, pairing with your favourite cheese, or elevating your roasted meat dishes. So why wait? Let's embark on this culinary adventure and unlock a new world of flavours that are as delicious as they are unforgettable.
Remember, cooking is an art that thrives on creativity - and we guarantee this recipe will inspire you to experiment more in your kitchen. Give it a try, and don't forget to share your Rhubarb Chutney creation with us in the comments below.
*QUESTIONS:*
Got any questions about how to make this Rhubarb Chutney recipe? Then leave me a comment and I will reply to you ASAP.
Happy Baking Everyone!
Green Chutney Recipe | Quick and Easy Sauce | Mint Chutney Recipe | Pudina Ki Chutney By A.N. Foods
Hi, Friends Hope you will be Fine,
A.N. Foods ki Taraf se aaj Apke liye Paish ki jaa rahi Desi Style Pudina Chutney jo k apka Hazma aur Stomach ki health ko better bnaye gee aur har koi Apse Iski recipe Lazmi Poochay gaa.
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5 Minute Gourmet - Pork Tenderloin with Rhubarb Cherry Chutney
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