Now this is a bit of an odd one since it is not actually a recipe for a meal of snack, but one for that plethora of rhubarb that is lurking in the garden. It is also somewhat unusual because you can use it straight away, no need to leave it to mature and it is Alex’s own recipe! It goes wonderfully with mackerel and also with goat’s cheese.
Ingredients
- 400g rhubarb
- 100g redcurrant
- 1 medium onion, finely chopped
- 100ml cider vinegar or white wine vinegar
- 1cm piece fresh ginger, finely chopped
- 200g sugar
- ½ tsp salt
Preparation Method
- Trim and wash the rhubarb, then slice it, into relatively fine chunks
- Gently heat the onion, vinegar, ginger, sugar and salt in a wide-based pan until the sugar has dissolved
- Bring to a rolling boil for about 5 minutes, then add the rhubarb
- Reduce the heat and simmer for 10 minutes, then add the redcurrant
- Simmer for another 5 minutes until slightly thickened
- Serve straight away or put it in a sterilised jar for use at a later date!