Harvested some rhubarb today - stewed some for breakfast and made a delicious chutney from a recipe cook from Rural Women, New Zealand
Rhubarb Chutney
Phyllis Bishop, Lynnfield Branch
This is nice with pork and with slices of cheese for sandwiches.
500g rhubarb, diced
500g onions, diced
2 red peppers, de-seeded
1 tablespoon fresh ginger, grated
1 cup sultanas
1 1/2 cups red wine vinegar
3 cups sugar
1/2 teaspoon allspice
1/2 teaspoon chilli powder
1 tablespoon salt
Put all ingredients in a pot and simmer for 1 hour. Bottle while hot into sterilised jars.
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