Shanna's
Spicy Rhubarb
Rhubarb really lends itself to pickling -
this would make a great alternative to cranberry chutney.
450 g rhubarb
350 g onions
175 g raisins
750 g brown sugar
480 ml cider vinegar
3 tsp salt
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1. Top and tail the rhubarb, and discard any tough strings. Remove all the
leaves
(these are poisonous, so be careful). Slice the rhubarb and peel and slice the
onions.
2. Place the rhubarb, onions and all the other ingredients into a
large pan, and stir over a low heat until the sugar has completely dissolved.
3. Bring to the boil, and then simmer for about 2 hours, stirring
frequently.
(It should be thick and pulpy by this time).
4. Spoon into warm, sterilized jars and seal firmly. Store in a cool,
dark
place for 1 month to let the flavors mature.
Even if you're on the right
track you'll get run over if you just sit there.