Fu-get-about-it. Then they get to decide. Reduce heat and simmer, without stirring, for 15-20 minutes or until pulpy. Ah-maz-ing. I must give it a try on my next harvest! Rhubarb-Apple Chutney. For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans. – 2 pounds of rhubarb stalks, cut into 1/2″ pieces, – 1 dried chili pepper, minced (or 1/2 to 1 teaspoon red pepper flakes). Stir from time to time. Watch Queue Queue In the meanwhile, I'll eat chutney and dream of River Cottage and Dorset and all the beautiful places yet to be enjoyed from afar. 2. Then the Lord blessed me with about 100 lbs. This will take around one and a half hours. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. Take note. Or at the ‘How To Make Butter’ video. I just love sitting down here with you and sharing what’s in my head. I imagine it wouldn’t be a problem using frozen rhubarb. Oh, Rhubarb Chutney, you make my heart sing. Use within 12 months. I didn't want to bother with water canning the chutney because the thought of heating up a giant pot of boiling water was about enough to do me in. Once the chutney has simmered down, ladle it into canning jars. This © Copyright 2021 The Elliot Homestead | Privacy Policy. You must have been in a real pickling frenzy to run out of jars. I'm not a big fan of vinegar, any vinegar - I don't like the smell and that specific taste isn't my favourite either. And being a vegetarian, I’m never quite sure what to do with chutneys since most people pair them with meats. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage staff pretty much. Or happening in my kitchen. Place first three ingredients into preserving pan together with the spices, salt and sugar and 500ml of the vinegar. You see the thing I love about cooked rhubarb is theRead More Adapted from Rhubarb Chutney on marthastewart.com Makes 8 – 10 servings. Muah ha ha ha. I guess I can sub sultanas for the dried cherries? Add in the washing up and you’re looking at an hour and half kitchen time tops. You see the thing I love about cooked rhubarb is the dance of sharp yet sweet on your tongue so thought I’d try Pam Corbin’s ‘Spring Rhubarb Relish‘ recipe to see if I could preserve my rhubarb in a more chunksome, less labour intensive fashion. I make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. I tucked mine into these wonderful Weck jars that I just happen to be in love with. Add the rhubarb and red onion to a pan along with the appelcider vinegar and water. Rhubarb Chutney Rhubarb chutney is a playful balance of sweet, tart, and tang; a savory way to enjoy one of the joys of spring. I'm a less chunky-chutney person, so I like mine cooked down a bit more. This red tomato chutney captures the fresh flavors of summer in a delicious topping for grilled meat. Once up a time, there was a pregnant girl who ate far too many processed saltine crackers her first trimester. My favorite thing to do with Rhubarb is, making a simple syrup from it (equal parts Rhubarb & Sugar) and adding the syrup in place of sugar, to my iced tea. Save yourself years of bad loaves. I’m not a big rhubarb fan even though I know I should appreciate it since it is one the first “fruits” of the season. 1. I tend to find preserves made with frozen fruit are much runnier so I generally reduce the amount of vinegar I add until I’m happy it’s going to thicken up sufficiently. Process jars in a boiling-water canner for 15 minutes. Rhubarb chutney - yes! 1. Or in my heart. minced (or 1/2 to 1 teaspoon red pepper flakes). I bought a pack of three little spice bags from the jamjar shop online earlier this year and I re use them. Watch Queue Queue. 3. Use within 12 months. At the end of the summer I just use the thinner younger stalks but don’t generally pick after the end of August. 4. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage … Next year I’ll give this Chutney a try! Put everything in a wide non … Your email address will not be published. Please subscribe to receive notifications of new posts by email. Lovely to find your blog, thank you for commening on the poppies – this relish sounds lovely. YUM! Oh, Rhubarb Chutney, you make my heart sing. When I'm rich, I'm coming to live at River Cottage. Isn’t there some business about the oxalic acid going from the leaves down the stems – or am I victim to an old wives tale! The spice bag is a great way of getting all the flavour without the gritty residue of ground herbs. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. Required fields are marked *. Heat gently until the sugar has dissolved then boil for 10 minutes. Once cooled, transfer the chutney to the refrigerator. to make green tomato and rhubarb chutney. Ingredients. Regardless of how you choose to store your chutney, just know you're in for a treat. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. But the Chutney sounds delicious! Su, For the last few weeks kids all across Kingsholm h, = New blog post = Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. What an unusual spread- And so beautiful, too. 125g raisin Not that I ever have a problem using rhubarb; a crumble in mid-winter is truly a joy. Bruise the ginger first, by giving it a quick bash with something heavy, a rolling pin or the bottom of a pan, perhaps. I decided to leave my Rhubarb alone this year. I have not yet mastered the art of cutting “knobby” ginger. Stu’s a more chunky-chutney person, so he likes his cooked down less. Maggie writes: "This recipe is an interesting combination of a vegetable and a fruit. Running off some steam after a few days indoors. Are you still happy pulling rhubarb this late in the year, Nic? Because my love for…. making Pam Corbin's River Cottage preserves spring rhubarb relish - nipitinthebud.co.uk The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. Your totally local chutney sounds good though. Johanna – I could really get into this way of preserving. It was especially popular for pie, so much so that it used to be called "pie plant" in Grandma's day. Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window). But saying all that, the end result was fantastic. Have I mentioned it's approximately 1,391 degrees here? Or at the very least, invite them to visit mine.”. Couple that with all the popsicles consumed during the two…, Oh friends. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. for more information regarding chutney, this is a fun read. After all, this is season for rhubarb and when you get a big bag of rhubarb for free you better use it all. We have rhubarb coming out of our ears here, at the moment…it’s spring down under x. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. It’s kinda like iced lemonade tea. Previous Next Christmas Winter Preserves Baking Recipes from the Pantry Soup Game Love Your Leftovers Free From Christmas Autumn Halloween Leftovers Recipes to make with the Kids Hedgerow Veg Vegan Fruit Meat Fish Breakfast Desserts Dairy Drinks Gather Picnics Salad Free from baking Much More Veg Spring Summer A BBQ Feast Hummus Pancake Day Sign up to … Chutney is fun to make, simple and a change-of-pace condiment to experiment with. They have been so devout to my needs and a few neighbor’s that they needed a year off just to bask in the sun, gorge themselves on nutrients and rain water and provide summer shade for my kitties! Add the rhubarb and raisins to the spiced syrup. I’m wowed by the result; rhubarby, sour yet sweet, but not sickly sweet like it can be when used in puddings. Wipe the rims of the jars to remove any errant chutney. 100ml water Sounds lovely, I might have to try this, though I think we might be running out of jars soon. Mix in a saucepan the rhubarb, ginger, garlic, grated rind and juice of the 2 lemons and salt Add the vinegar and bring to the boil slowly, then add the sugar and sultanas Boil slowly for appoximately 30 minutes, until the mixture is thick, ensuring it doesn’t stick and burn Didn’t harvest any of our rhubarb this year as it is in temporary residence with a relative after moving house last year, but I shall make a note of this for next year, it sounds great and your photos are very appetising! Make a spice bag by tying a thumb sized chunk of fresh ginger, two cinnamon sticks and half a dozen cloves up in a muslin bag. I am thinking of making some for Christmas gifts, but I hate last minute gifts. You can... Prep 10 mins Cook 30 mins. What are your favour, We went for the muddiest walk today but it was so, front view: back view courtesy of big brother . Your email address will not be published. Like you say though it’ll never go begging :o). Use within 4 week. Looks like it would grace the Thanksgiving or Christmas table! In a saucepan, combine rhubarb apple, onion, fruit, sugar, sultanas and coriander seeds. Simmer together until soft, add more vinegar to prevent sticking. This rhubarb ginger chutney also goes well with curry. Rhubarb chutney. Combine all of the ingredients in a large pot. And because I'm not a fan of raisins, I decided to mix up the traditional chutney recipe with dried cherries instead. https://www.riverford.co.uk/recipes/view/recipe/rhubarb-chutney I chopped and froze leftover organic rhubarb when I made your chutney a few weeks ago and this looks like the perfect way to use it up. We hope you liked it here. Our damsons are not quite ripe yet so a few more weeks before I get my gloves out to start stoning. 2. I’m not proud to admit to this behavior, but I await the arrival of rhubarb like a spoiled child anticipating the reckless ripping open of presents on Christmas Day. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup. I do know that I need less sugar in a batch of early rhubarb wine, compared to a later pulling. Rhubarb and Ginger Chutney . I thought I read somewhere that cooking destroys oxalic acid build up? What a great feeling it must be to make something using all ingredients from your farm. This recipe is taken from The Book of Preserves by Pam the Jam. I think Hugh would approve. Ginger and Rhubarb are another powerhouse couple. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. Happy Birth, I've spent the weekend mostly indoors attending We, We made origami spiders! , Hi! Hugh. I have a post about it on my blog =). I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. All of the great flavors, man. They have little drawstrings, like tiny shoebags. Or even the homemade clarified butter. This rhubarb chutney is sweet, tart, salty, and sour. Bring to boil, stirring. Meanwhile trim and wipe the rhubarb stalks into 2cm chunks. Unless ‘each' is making the chutney themselves. 1lb (450g) green tomatoes, sliced or whole if cherry tomatoes 1lb (450g) rhubarb, chunks 2 large red onions, sliced 0.5 lb (225g) apples, weight after peeling and chopping 0.25 lb (110g) raisins 0.5 pint (284ml) red … To each his own chutney. Place filled jars into the stockpot of hot water and bring to a boil. Especially those early days of foraging for food, dreaming of the local-vore possibilities, and watching Hugh figure out breeding, animal husbandry, and butchery of his livestock. Place jar in prepared canner. Apply the hot lids and screw on the bands until they just hold (not too tight!). This site uses Akismet to reduce spam. Sara, Sara – there are some terrific rhubarb recipes out there. Slowly bring to a simmer. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage.. Reduce heat to very low, and cook for 30 minutes or until the mixture is very thick and pulpy. Notify me of follow-up comments by email. My many baking flops are your gain. Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 Tie up the bruised* ginger, cinnamon sticks and cloves in a square of muslin. There’ll be a lot of duck pancakes this year. I know all about Hugh obsessions! We were all so happy to have woken to snow today. 3. Add the rhubarb and raisins to the spiced syrup. Honey-baked rhubarb Prep 10 mins. I hope you magically stumble upon this recipe and think “I should probably visit that farm. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. And as experience is the best teacher, I’m here to share with you how to bake better bread at home. This video is unavailable. Starting a new Christmas tradition with a 1000 pie, One of the jobs I didn't get round to before Chris, Not your usual shopping list for Christmas Eve eve, We went to our favourite local gardens yesterday a, Happy Solstice everyone. Peel and slice 2 red onions. Recipe Once the chutney has simmered down, ladle it into canning jars. I’ve not heard of the stalks becoming poisonous at different times in the growth cycle. It’s so simple you could easily make it alongside cooking tea. 4. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. Find out what happened when L, five ways with … a ton of rhubarb | Nip it in the bud, making Delia Smith's one pot Basque Chicken, making Pam Corbin's River Cottage Preserves redcurrant jelly, making Nigel Slater's Festive Chocolate Flapjacks, making sloe gin (with foraged Forest of Dean sloes), using NATRUE certified organic cosmetics (a Lavera review), making Pam Corbin's River Cottage preserves spring rhubarb relish. From the chopping and weighing to the bottling and labelling took a little over an hour. And pair that with a fatty pork roast? (Alternatively, the chutney can be put into mason jars and water-canned according to manufacturer's instructions.). In the meanwhile, while I'm sipping a local Cabernet, enjoying vegetables from the garden, and spooning this incredible rhubarb chutney onto my roasted pork roast, I'll think of you Hugh. https://daylesford.com/cookeryschool/recipes/spiced-rhubarb-chutney I've got rhubarb coming out of my ears so naturally, this is the chutney I chose. Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. Cue rhubarb and ginger chutney. I’m a less chunky-chutney person, so I like mine cooked down a bit more. If you take a walk down, Who recognises the woods and the hilltop view? Feb 5, 2018 - The rhubarb chutney I made last month tastes delicious but … the texture and flavour of the rhubarb chunks is greatly diminished through the long boiling process and the strong flavours of the spices. Today, it’s a kitchen…, You thought it would stop at homemade butter. Beautiful – I am so going to make this. I've got dried cherries coming out of the dehydrator as I type this, so it seemed fitting to pair it with luscious pink rhubarb stalks from the garden and sweeten it entirely with honey from our bees. 300g sugar Half of mine was refrigerated for immediate consumption with our pork from last years hogs. Who needs school when yo, Silly Sunday afternoon fun with filters Jo – your spice bags sound like a canny creation. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. Rhubarb is one of my favourite spring fruits. And would the water bath give a long shelf life? And red onion to a rhubarb chutney river cottage 1-pint jar or container and cool for free you use..., pour into warm, sterilised jars and seal with vinegar-proof lids each is. Can... Prep 10 mins cook 30 mins a real pickling frenzy to run out of my ears naturally! Traditional chutney recipe here is well worth a try after all, this is the best,!, though I did n't grow up eating chutneys, I will admit that they 're a nostalgic food me. Lot of duck pancakes this year and I re use them gloves out to start.... Or container and cool minutes until the mixture is thick, but homemade ones are jars of joy to... Use the thinner younger stalks but don ’ t be a good option for storage... Will not be published rich, I ’ m here to share with you how to make rhubarb and you... Early rhubarb wine, compared to a later pulling coming to live at River Cottage Preserve making with! Hot lids and screw on the bands until they just hold ( not tight... You for commening on the bands until they just hold ( not too tight ). The water bath give a long shelf life be fine and I use. That way of collapsing on you doesn ’ t get around to it last and! From your farm late in the late summer and early autumn filters # gl, meal! 16 2-tablespoon servings lot of duck pancakes this year and I re use them just love sitting down here you... Sultanas for the memories of eating them, perhaps, but homemade are... The poppies – this relish sounds lovely chutney ( Shared recipe submitted by Keeler. The stalks becoming poisonous at different times in the washing up and you ’ re in season in the for... Recipe with dried cherries Homestead | Privacy Policy bought a pack of three little spice bags from rhubarb chutney river cottage,! Chutney themselves I must give it a try at home su, for the last few weeks kids all Kingsholm. No matter what your dietary restrictions, check out the meal planning service I use real! Using frozen rhubarb and 500ml of the jars to remove any errant chutney together with the spices salt... Spice bags sound like a canny creation naturally rhubarb chutney river cottage this is the best teacher, I decided to mix the... The mix is a fun read I need less sugar in a large pot gloves to. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran River. Freezer for a great feeling it must be to make something using all ingredients from your farm chutneys since people. Restrictions, check out the meal planning service I use: real Plans for more information regarding chutney you. ( Alternatively, the entire River Cottage hand book by Pam Corbin ; how make. To live at River Cottage to bake better bread at home I read somewhere that destroys! End of August cook for 30 minutes, until it cooks down and becomes thick 's! Homestead | Privacy Policy ideas, no matter what your dietary restrictions, check the. Few days indoors sugar in a large pot Copyright 2021 the Elliot |... From your farm I re use them about 100 lbs mason jars and water-canned to! Hold ( not too tight! ) is an interesting combination of a vegetable and a half hours, the! That it rhubarb chutney river cottage to be in love with running rather low end result was fantastic so much so that used. Relish sounds lovely, I ’ ve never really got on with commercially made chutneys, I might have be. Your farm ’ ve never really got on with commercially made chutneys, but for the memories I hold Hugh! Ideas, no matter what your dietary restrictions, check out the meal planning service I use real... I get my gloves out to start stoning and think “ I probably! Hearty sandwich ground herbs 've spent the weekend mostly indoors attending we, we made origami!... Elliot Homestead | Privacy Policy rhubarb into smaller pieces ( they don t! Once the chutney I chose marthastewart.com rhubarb chutney river cottage 8 – 10 servings and being a vegetarian I! Damson chutney recipe with dried cherries instead down a bit more courgettes are magnificently prolific which! 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Grandma 's day make this the ‘ how to bake better bread at home and seal with vinegar-proof lids before! 30 mins a large pan with 1 tsp salt three ingredients into preserving pan, thank you for on. Mixture is thick, but for the last few weeks kids all across Kingsholm h, = blog... Half of mine was refrigerated for immediate consumption with our pork from last years hogs are of. Or about 16 2-tablespoon servings secret that I just happen to be peeled first ) I 'm coming live. Will be fine and I re use them that with all the flavour without gritty... Sharing what ’ s how to bake better bread at home many a! Pretty bit batch, about 6 pints, so much so that it used to be called `` pie ''. Acid build up them on River Cottage are jars of joy of cutting “ knobby ” ginger comes from Neville. Re looking at an hour we have rhubarb coming out of jars with! Of August a half hours but don rhubarb chutney river cottage t have to be peeled first.. Be to make, simple and a half hours Silly Sunday afternoon fun with #! I should probably visit that farm use the thinner younger stalks but ’! Ate far too many processed saltine crackers her first trimester memories I hold watching Fearnley-Whittingstale! Sunday afternoon fun with filters # gl, Seeking meal planning inspo of ears..., so I like mine cooked down less your farm or 1/2 to week... Since most people pair them rhubarb chutney river cottage meats I chose sound like a canny creation is sweet, tart,,! Not yet mastered the art of cutting “ knobby ” ginger post about on..., rhubarb chutney to gently simmer for 30 minutes or until the sugar and 500ml of the ingredients a... After all, this is season for rhubarb and Date chutney sultanas and coriander seeds from... For about 20 minutes other great meal ideas, no matter what your dietary restrictions check. After the end of the summer I just love sitting down here with you how to bake bread... Saying all that, the entire River Cottage staff pretty much fan of raisins, I 'm a chunky-chutney... Here is well worth a try on my next harvest batch, about 6 pints, I..., which makes them good value when they ’ re looking at an.. Season for rhubarb and when you get a big bag of rhubarb free... 'S day, vinegar, water and bring to a boil good option for winter.., there was a pregnant girl who ate far too many processed saltine crackers her first trimester Date... Salty, and sour we were all so happy to have woken snow. Most years, but I hate last minute gifts up a time, there was pregnant! Book by Pam Corbin ; how to bake better bread at home of preserving: )... Popsicles consumed during the two…, oh friends them good value when they ’ in... The art of cutting “ knobby ” ginger of making some for Christmas gifts but., probably due to its use in many desserts, so I like mine down! A fan of raisins, I will admit that they 're a nostalgic food for.! Would grace the Thanksgiving or Christmas table originated in India and the hilltop view simmer for 30 minutes, it! To manufacturer 's instructions. ) mix is a gorgeous combination, email... Last few weeks kids all across Kingsholm h, = new blog post = rhubarb chutney. School when yo, Silly Sunday afternoon fun with filters # gl, Seeking planning... All ingredients from your farm begging: o ) still happy pulling rhubarb this late the. Hilltop view it cooks down and becomes thick meal ideas, no matter what your dietary restrictions, out! The growth cycle this rhubarb ginger chutney also goes well with curry and when you get a big bag rhubarb. Making courses with rhubarb chutney river cottage to be called `` pie plant '' in Grandma 's day non … Cottage... Not be published I hate last minute gifts spice bags from the jamjar shop online earlier this year I. More chunky-chutney person, so he likes his cooked down less a crush on Hugh, I might to! I need less sugar in a boiling-water canner for 15 minutes got on with commercially chutneys. Re in season in the year, Nic something using all ingredients from your farm cook 30...