During the week at work, it was decided to vary the morning tea biscuits with some cheese on toast, it being winter and all. I volunteered to bring the chutney and fronted up with a jar of my Rhubarb and Sultana, which I later discovered was the last of that recipe in my pantry. It was time it was used, having a date of some six years ago, but this is one of those preserves that improves with the keeping.
It received so many accolades that I was inspired to go out to the rhubarb patch to check supplies, and finding it was growing well (not that it ever does anything but!) 20 stalks met with my knife. (Just in case anyone is going to race into horrified comment, the knife only meets the stalk at the leaf end of course! The other end is pulled from the plant to preserve the integrity of said plant.)
So today I made a new batch, not to be used for about three months if I can control myself! This is the recipe:
It received so many accolades that I was inspired to go out to the rhubarb patch to check supplies, and finding it was growing well (not that it ever does anything but!) 20 stalks met with my knife. (Just in case anyone is going to race into horrified comment, the knife only meets the stalk at the leaf end of course! The other end is pulled from the plant to preserve the integrity of said plant.)
So today I made a new batch, not to be used for about three months if I can control myself! This is the recipe:
RHUBARB AND SULTANA CHUTNEY
1 kg rhubarb stalks
250g onions
250g sultanas
3 tsp mustard seeds
1 tsp ground ginger
½ tsp cinnamon
3 tsp black pepper
750 ml white vinegar (or cider vinegar)
1 tsp salt
750g white sugar.
Slice rhubarb and onions finely. Add all ingredients except the sugar into a big heavy bottomed pot. Bring to the boil. Add sugar and stir until dissolved. Simmer 45 mins or until thick. Put into hot sterilised jars and seal. Keep for a few weeks if possible to mature before eating. Makes about 7-8 jars of varying sizes.
