Early forced varieties of rhubarb are in season – and if you've seen any on the farmers' market, it's probably Timperley Early.
If you can find yourself a bunch or two, this rhubarb chutney recipe expertly combines some outstanding (and possibly surprising!) flavours.
Chopped apples, dates, apple cider vinegar, muscovado sugar, onions... and a medley of spices including cumin, garam masala and chilli to give a genuinely exotic edge!
Rhubarb never had it so good...
This recipe comes from our friends at The Devilled Egg Kitchen Academy. The Devilled Egg offers practical cookery courses and private lessons taught in a wonderfully relaxed setting in Clifton, Bristol.
If Bristol's not in easy reach, they also provide online recipe videos, where you can follow their professional chefs, step-by-step, and at your own pace. And a fantastic range of tutorials, demonstrations and tastings in both food and wine!
Ingredients (will make around 3 1lb jars)
- 500g rhubarb, sliced into 1 inch chunks
- 200ml cider vinegar
- 2 apples, peeled and cubed
- 200g dates, chopped
- 300g of dark muscovado sugar
- 1 teaspoon each of: cumin, dried ginger, garam masala and chilli powder
- 2 large onions, finely chopped
- Fry the onions in a little oil until golden
- Add a large pinch of salt and your spices
- Pop all your ingredients in and bring to a boil
- Simmer for 30-40 minutes, until the chutney is starting to thicken
- Please note: This chutney would benefit greatly from 'maturing' for a month in sterilised jars.
Cheeseboards, pork pies, cold meats, salads, game dishes, pork chops, or pop it in a sandwich. And if you like oily fish, try it with some warm smoked mackerel on fresh toast!
As ever, if you give any recipe a go, please do write back and tell us all about it!