Spring is in the air and rhubarb is on the ground and in the shops. That lovely rosey pink hued veggie that carries poisonous greenery but a tender, sweet yet tart heart.
I love rhubarb, memories flood my mind of piping hot rhubarb and custard for school lunch, one of our favourite puddings and so much better than spotted dick!
Nowadays I like to use rhubarb for all sorts of things, from jams and jellies to curds and relish. I thought I’d share this tasty rhubarb and raisin relish with you today because it fits in so well with the weather we are having here.
On the one hand we are being blessed with some wonderfully sunny and warm spring days, but on the other some days we seem to be living in a cloud, shrouded in mist with a chill in the air. It is all a bit of a mix and match situation and this recipe fits the bill just perfectly.
This is a comfort food relish boasting dried fruits that speak of the colder months and winter-time preserves. At the same time it boasts fresh spring-time rhubarb that has a lightness of taste. Just like our weather, it is neither one thing nor the other, but unlike the weather this is a good marriage and not something to moan about.
This is a relish equally at home nestled beside sausages and mash to be enjoyed by the fireside on a chilly night, or to be slathered on an open sandwich with cold cuts and salad leaves and enjoyed sitting in the sunshine on a spring afternoon.
Here’s how to make your rhubarb and raisin relish:
400g/14oz rhubarb
2cm/3/4 “ fresh ginger peeled and grated
60ml/2 ½ fl oz red wine vinegar
60ml/2 ½ fl oz water
100g/3 ½ oz raisins
3 cloves
¼ tsp grated nutmeg
2 allspice berries
2cm/3/4 “ grated cinnamon
200g/7 oz sugar
Method;
Crush the spices well and add them to the sugar.
In a heavy based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
It will thicken as it cooks.
When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.
Store in the fridge and once opened use within 3 weeks.
Hope you enjoy this winter/spring recipe.
Karon x
- 400g/14oz rhubarb
- 2cm/3/4 “ fresh ginger peeled and grated
- 60ml/2 ½ fl oz red wine vinegar
- 60ml/2 ½ fl oz water
- 100g/3 ½ oz raisins
- 3 cloves
- ¼ tsp grated nutmeg
- 2 allspice berries
- 2cm/3/4 “ grated cinnamon
- 200g/7 oz sugar
- Crush the spices well and add them to the sugar.
- In a heavy based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
- Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
- Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
- It will thicken as it cooks.
- When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
- Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.
- Store in the fridge and once opened use within 3 weeks.
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