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...
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!