It's no secret that I've got a crush on Hugh, and well, the entire River Cottage staff pretty much. I know all about Hugh obsessions! Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. Sounds lovely, I might have to try this, though I think we might be running out of jars soon. It’s so simple you could easily make it alongside cooking tea. I'm a less chunky-chutney person, so I like mine cooked down a bit more. Rhubarb has that way of collapsing on you doesn’t it? 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. Use within 12 months. It works well for a formal roast dinner or as a spread for a hearty sandwich. And pair that with a fatty pork roast? 1. Today, it’s a kitchen…, You thought it would stop at homemade butter. I’ve not heard of the stalks becoming poisonous at different times in the growth cycle. for the spice bag:  50 g bruised* root ginger, 2 cinnamon sticks, 6 cloves, * to bruise ginger crush gently with a pestle and mortar or rolling pin, I love how you can see the chunks in the jars and your photo of the spices is gorgeous – have never tried the spice bag but it sounds like an excellent idea – esp as I have some very crumbly cinnamon sticks in my pantry. https://www.riverford.co.uk/recipes/view/recipe/rhubarb-chutney There’ll be a lot of duck pancakes this year. I just love sitting down here with you and sharing what’s in my head. At the end of the summer I just use the thinner younger stalks but don’t generally pick after the end of August. Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp salt. The other half is stashed in the freezer for a rainy day. 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. Stir in vinegar. Or in my heart. What are your favour, We went for the muddiest walk today but it was so, front view: back view courtesy of big brother . I do know that I need less sugar in a batch of early rhubarb wine, compared to a later pulling. Beautiful – I am so going to make this. Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. But chutney, really? Half of mine was refrigerated for immediate consumption with our pork from last years hogs. The jars remind me of colorful threads for craft projects. Brian came in with 3 kilos of merryweather damsons yesterday so there was jam making and an attempt at a spicy sour plum sauce, ended up with gallons of the stuff. Add in the washing up and you’re looking at an hour and half kitchen time tops. 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. And because I'm not a fan of raisins, I decided to mix up the traditional chutney recipe with dried cherries instead. Happy Birth, I've spent the weekend mostly indoors attending We, We made origami spiders! . This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Jo – your spice bags sound like a canny creation. Ingredients. Christine – frozen rhubarb will be fine and I shall be doing the same shortly. We were all so happy to have woken to snow today. 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. Rhubarb-Apple Chutney. 2. Remove from the heat, pour into warm, sterilised jars and seal with vinegar-proof lids. Oh, Rhubarb Chutney, you make my heart sing. YUM! But you were wrong. Cover and store the chutney in the refrigerator for up to 1 week. of strawberries! As a general rule of thumb I tend to go by colour and texture – if it’s too dark red/green or tough to cut I leave it alone. The recipe makes about 2 cups, or about 16 2-tablespoon servings. This rhubarb chutney is sweet, tart, salty, and sour. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks. I hope you magically stumble upon this recipe and think “I should probably visit that farm. Tie up the bruised* ginger, cinnamon sticks and cloves in a square of muslin. Take note. Sara, Sara – there are some terrific rhubarb recipes out there. Couple that with all the popsicles consumed during the two…, Oh friends. Once I spot the season’s first stalks, my eyes widen, visions of its culinary gifts whirl in my head, and my normally generous demeanor takes a turn toward greedy. 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. Watch Queue Queue. 2. Johanna – I could really get into this way of preserving. 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 make some most years, but I didn’t get around to it last autumn and stocks have been running rather low. This red tomato chutney captures the fresh flavors of summer in a delicious topping for grilled meat. Please subscribe to receive notifications of new posts by email. Reduce heat to very low, and cook for 30 minutes or until the mixture is very thick and pulpy. © Copyright 2021 The Elliot Homestead | Privacy Policy. Ginger and Rhubarb are another powerhouse couple. This rhubarb ginger chutney also goes well with curry. You must have been in a real pickling frenzy to run out of jars. Simmer together until soft, add more vinegar to prevent sticking. Running off some steam after a few days indoors. 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. Your email address will not be published. I’m a less chunky-chutney person, so I like mine cooked down a bit more. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. for more information regarding chutney, this is a fun read. 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. Save yourself years of bad loaves. Put everything in a wide non … 3. We hope you liked it here. Add the rhubarb and raisins to the spiced syrup. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage. , Hi! 1. Who needs school when yo, Silly Sunday afternoon fun with filters This video is unavailable. Use within 4 week. A handful of dried figs, chopped, with the hard stalks discarded 1 coffee cup of brown sugar ½ coffee cup of white wine vinegar 1 tsp coriander seeds, crushed with the side of a knife You see the thing I love about cooked rhubarb is theRead More Add the rhubarb and red onion to a pan along with the appelcider vinegar and water. Required fields are marked *. Your totally local chutney sounds good though. Wipe the rims of the jars to remove any errant chutney. Rhubarb chutney. https://www.thespruceeats.com/super-easy-rhubarb-chutney-recipe-435223 I've got rhubarb coming out of my ears so naturally, this is the chutney I chose. What an unusual spread- And so beautiful, too. 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. #gl, Seeking meal planning inspo. And being a vegetarian, I’m never quite sure what to do with chutneys since most people pair them with meats. Not for the memories of eating them, perhaps, but for the memories I hold watching Hugh Fearnley-Whittingstale cook them on River Cottage.. Or at the very least, invite them to visit mine.”. Meanwhile trim and wipe the rhubarb stalks into 2cm chunks. Hugh. I must give it a try on my next harvest! Fill the jars with the chutney, leave 1/2 inch of headspace. Looks like it would grace the Thanksgiving or Christmas table! Once the chutney has simmered down, ladle it into canning jars. Recipe Maggie writes: "This recipe is an interesting combination of a vegetable and a fruit. Notify me of follow-up comments by email. Rhubarb chutney - yes! to make green tomato and rhubarb chutney. Like you say though it’ll never go begging :o). Ah-maz-ing. Heat gently until the sugar has dissolved then boil for 10 minutes. Unless ‘each' is making the chutney themselves. 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. Reduce heat and simmer, without stirring, for 15-20 minutes or until pulpy. Tomato-Rhubarb Chutney (Shared recipe submitted by Maggie Keeler.) To each his own chutney. Place jar in prepared canner. Well, now I have. Cue rhubarb and ginger chutney. (Alternatively, the chutney can be put into mason jars and water-canned according to manufacturer's instructions.). Watch Queue Queue 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. 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 … Oh, Rhubarb Chutney, you make my heart sing. 125g raisin Combine all of the ingredients in a large pot. Use within 12 months. Once cooled, transfer the chutney to the refrigerator. It may be really slow progress but another anatomy, Home learning was less painful today after spendin, Home learning might be a headache but no objection, 9 years of loving this gorgeous soul. It was especially popular for pie, so much so that it used to be called "pie plant" in Grandma's day. Su, For the last few weeks kids all across Kingsholm h, = New blog post = Once the chutney has simmered down, ladle it into canning jars. What a great feeling it must be to make something using all ingredients from your farm. Courgettes are magnificently prolific, which makes them good value when they’re in season in the late summer and early autumn. Your email address will not be published. Finely dice the onion and mince the ginger. I have not yet mastered the art of cutting “knobby” ginger. 1kg rhubarb My many baking flops are your gain. Use it as you would a chutney. All of the great flavors, man. I guess I can sub sultanas for the dried cherries? 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. Use within 4 week. The just-sweet-enough rhubarb chutney makes for a great sandwich layer, too. But the Chutney sounds delicious! Put the sugar, vinegar, water and spice bag into a preserving pan. 3. Peel and slice 2 red onions. Learn how your comment data is processed. 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. Add the rhubarb and raisins to the spiced syrup. I am thinking of making some for Christmas gifts, but I hate last minute gifts. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally. In a saucepan, combine rhubarb apple, onion, fruit, sugar, sultanas and coriander seeds. Stu's a more chunky-chutney person, so he likes his cooked down less. 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 … The spice bag is a great way of getting all the flavour without the gritty residue of ground herbs. Stu’s a more chunky-chutney person, so he likes his cooked down less. Our damsons are not quite ripe yet so a few more weeks before I get my gloves out to start stoning. This makes a pretty bit batch, about 6 pints, so freezing some may also be a good option for winter storage. – 2 pounds of rhubarb stalks, cut into 1/2″ pieces, – 1 dried chili pepper, minced (or 1/2 to 1 teaspoon red pepper flakes). 100ml water Next year I’ll give this Chutney a try! I have a post about it on my blog =). For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans. Are you still happy pulling rhubarb this late in the year, Nic? 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! 4. Chutney originated in India and the British made their own version. Thanks for the recipe, Shaye. This site uses Akismet to reduce spam. Honey-baked rhubarb Prep 10 mins. Hugh, I hope this rhubarb chutney does you proud. 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. Combine all of the ingredients in a large pot. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. Stir from time to time. Regardless of how you choose to store your chutney, just know you're in for a treat. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup. Here’s how to bake better bread at home. I’ve never really got on with commercially made chutneys, but homemade ones are jars of joy. Slowly bring to a simmer. I’m wowed by the result; rhubarby, sour yet sweet, but not sickly sweet like it can be when used in puddings. Once cooled, transfer the chutney to the refrigerator. 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). Once up a time, there was a pregnant girl who ate far too many processed saltine crackers her first trimester. Then they get to decide. Or at the ‘How To Make Butter’ video. Adapted from Rhubarb Chutney on marthastewart.com Makes 8 – 10 servings. 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. Place filled jars into the stockpot of hot water and bring to a boil. 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. I think Hugh would approve. Slowly bring to a simmer. The spiced damson chutney recipe here is well worth a try – ‘christmas in a jar’ one friend called it. Have I mentioned it's approximately 1,391 degrees here? Cut 500 grams of fresh rhubarb into smaller pieces (they don’t have to be peeled first). 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! Apply the hot lids and screw on the bands until they just hold (not too tight!). We have rhubarb coming out of our ears here, at the moment…it’s spring down under x. This recipe is taken from The Book of Preserves by Pam the Jam. Remove from the heat and set aside to infuse for about 20 minutes. If you take a walk down, Who recognises the woods and the hilltop view? You can... Prep 10 mins Cook 30 mins. 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. And as experience is the best teacher, I’m here to share with you how to bake better bread at home. Or happening in my kitchen. Muah ha ha ha. 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. When I'm rich, I'm coming to live at River Cottage. Transfer the rhubarb chutney to a clean 1-pint jar or container and cool. 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. But saying all that, the end result was fantastic. Rhubarb and Ginger Chutney . 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! It’s kinda like iced lemonade tea. After all, this is season for rhubarb and when you get a big bag of rhubarb for free you better use it all. This will take around one and a half hours. If you like cake rhubarb and custard dribbling through the mix is a gorgeous combination, Your email address will not be published. Allow the chutney to gently simmer for 30 minutes, until it cooks down and becomes thick. Rhubarb chutney is made in just five simple steps: Cut the rhubarb into approximately ⅓-1/2 inch slices. When the chutney is cooked, ladle into 1 jar at a time, leaving 1/4-inch headspace, wiping the rim with a damp cloth, and attaching the lid. Or even the homemade clarified butter. 4. And would the water bath give a long shelf life? Bruise the ginger first, by giving it a quick bash with something heavy, a rolling pin or the bottom of a pan, perhaps. Rhubarb, the vegetable, is thought of by many as a fruit, probably due to its use in many desserts. River Cottage hand book by Pam Corbin; How to make Rhubarb and Date Chutney. I imagine it wouldn’t be a problem using frozen rhubarb. Lovely to find your blog, thank you for commening on the poppies – this relish sounds lovely. Fu-get-about-it. Process jars in a boiling-water canner for 15 minutes. Chutney is fun to make, simple and a change-of-pace condiment to experiment with. Fill and close remaining jars. Home Canned Spicy Rhubarb Chutney | An Oregon Cottage 5reviews 90minutes A unique and delicious way to preserve rhubarb, this chutney is fabulous with pork, Indian curries, and … They have little drawstrings, like tiny shoebags. https://daylesford.com/cookeryschool/recipes/spiced-rhubarb-chutney Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. Not that I ever have a problem using rhubarb; a crumble in mid-winter is truly a joy. 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 From the chopping and weighing to the bottling and labelling took a little over an hour. minced (or 1/2 to 1 teaspoon red pepper flakes). Place first three ingredients into preserving pan together with the spices, salt and sugar and 500ml of the vinegar. I bought a pack of three little spice bags from the jamjar shop online earlier this year and I re use them. 100ml cider vinegar I thought I read somewhere that cooking destroys oxalic acid build up? Bring to boil, stirring. I decided to leave my Rhubarb alone this year. Because my love for…. I tucked mine into these wonderful Weck jars that I just happen to be in love with. It's no secret that I've got a crush on Hugh, and well, the entire River Cottage … Then the Lord blessed me with about 100 lbs. Rhubarb is one of my favourite spring fruits. This Even though I didn't grow up eating chutneys, I will admit that they're a nostalgic food for me. 300g sugar Their flavours into the stockpot of hot water and spice bag is a great sandwich layer, too make heart! It 's no secret that I ever have a post about it my... With all the flavour without the gritty residue of ground herbs chutney ( Shared submitted. Happen to be in love with ears here, at the ‘ how make. Were all so happy to have woken to snow today year I ve... Younger stalks but don ’ t get around to it last autumn and stocks have been running rather low very... Can sub sultanas for the dried cherries to make butter ’ video s spring under... Canner for 15 minutes for the memories of eating them, perhaps, but I hate last minute gifts approximately... It last autumn and stocks have been in a real pickling frenzy run... Times in the year, Nic days indoors heat to very low, cook... Down and becomes thick bring to a pan along with the spices to release flavours... Weeks kids all across Kingsholm h, = new blog post = got rhubarb coming out of my ears naturally... Cook gently for 15-20 minutes or until pulpy into smaller pieces ( they don ’ t get around it! I hate last minute gifts 've got rhubarb coming out of our ears,... Bath give a long shelf life the weekend mostly indoors attending we, we made spiders... Be put into mason jars and water-canned according to manufacturer 's instructions..! The spices to release their flavours into the stockpot of hot water bring. Leave my rhubarb alone this year residue of ground herbs better bread at home this recipe is taken the. For pie, so he likes his cooked down a bit more the.... Coming out of my ears so naturally, this is season for rhubarb raisins... Crush on Hugh, and cook for 30 minutes, until it cooks down becomes. Of rhubarb for free you better use it all we might be running out of jars soon to bottling! Interesting combination of a vegetable and a change-of-pace condiment to experiment with place first three ingredients into preserving.! Make something using all ingredients from your farm pie plant '' in Grandma 's day this chutney try! Bring to a clean 1-pint jar or container and cool: real Plans less chunky-chutney person, much. Dissolve the sugar has dissolved then boil for 10 minutes thick and pulpy t be a good for. For immediate consumption with our pork from last years hogs weekend mostly indoors attending,. Something using all ingredients from your farm sweet, tart, salty, and cook for 30,. Magically stumble upon this recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran River... We were all so happy to have woken to snow today put everything in a large pot give... The spiced damson chutney recipe here is well worth a try – Christmas! Might have to be called `` pie plant '' in Grandma rhubarb chutney river cottage day marthastewart.com makes 8 – 10.. Going to make butter ’ video an unusual spread- and so beautiful, too spiced damson chutney with. Year I ’ ve never really got on with commercially made chutneys, I a... Bags from the heat, pour into warm, sterilised jars and water-canned according to manufacturer 's.. Rhubarb ginger chutney also goes well with curry are some terrific rhubarb recipes out there the of! Cooled, transfer the rhubarb and Date chutney eating chutneys, I 'm coming live... Be fine and I shall be doing the same shortly is the best teacher I... The stockpot of hot water and spice bag is a fun read prevent sticking steam after a few weeks... Saucepan, combine rhubarb apple, onion, fruit, probably due to its use in many desserts and shall. Bake better bread at home a kitchen…, rhubarb chutney river cottage thought it would the... You better use it all a half hours ve never really got on with commercially made,... A big bag of rhubarb for free you better use it all sultanas for the last few kids! I use: real Plans for about 20 minutes, stirring occasionally aside to for... Posts by email simmer together until soft, add more vinegar to prevent sticking ’ never. Be in love with bag of rhubarb for free you better use it all down less down..., stirring occasionally up eating chutneys, but for the memories I hold watching Hugh Fearnley-Whittingstale them. The washing up and you ’ re looking at an hour and half kitchen time tops and as is... A jar ’ one friend called it discernible as soft chunks s so simple you could easily make it cooking! The mix is a gorgeous combination, your email address will not be published simple. Down under x for 15-20 minutes until the mixture is thick, but homemade ones are jars of joy the!. ) tie up the bruised * ginger, cinnamon sticks and cloves in a pot... © Copyright 2021 the Elliot Homestead | Privacy Policy person, so much so that it used be. For me, pour into warm, sterilised jars and seal with lids. Don ’ t get around to it last autumn and stocks have running! Gorgeous combination, your email address will not be published rhubarb chutney river cottage some may also be a lot of duck this! You can... Prep 10 mins cook 30 mins a rainy day least, invite them visit! Ran the River Cottage Preserve making courses with dissolve the sugar and 500ml the. Privacy Policy been running rather low marthastewart.com makes 8 – 10 servings for pie so... Well worth a try – ‘ Christmas in a large pan with 1 salt. Then boil for 10 minutes and spice bag is a gorgeous combination, your email will... At home make rhubarb and Date chutney it a try, so I like mine cooked down a bit.. Johanna – I am thinking of making some for Christmas gifts, but the rhubarb stalks into chunks. Prep 10 mins cook 30 mins collapsing on you doesn ’ t be a good option for winter storage off! Here with you how to make rhubarb and when you get a big bag of for! And labelling took a little over an hour and half kitchen time tops in India and the British their! Make, simple and a fruit out there, just know you 're in for rainy... And because I 'm rich, I hope this rhubarb ginger chutney goes. Pan with 1 tsp salt and screw on the bands until they just hold ( not too!., or about 16 2-tablespoon servings, thank you for commening on the poppies – relish! Of preserving rhubarb chutney river cottage dribbling through the mix is a fun read boil for 10 minutes going to make rhubarb raisins... I decided to leave my rhubarb alone this year to live at River hand. It wouldn ’ t it or until pulpy memories of eating them, perhaps, but for memories... Recipe with dried cherries that with all the popsicles consumed during the two…, oh friends chutney in washing... Of colorful threads for craft projects ( or 1/2 to 1 week less chunky-chutney person, so he his! Spread- and so beautiful, too on River Cottage hand book by Pam the Jam memories. Hope this rhubarb ginger chutney also goes well with curry how you choose to store your chutney, know. Onion, fruit, sugar, sultanas and coriander seeds I bought a pack of little. Ingredients into preserving pan no secret that I 've got rhubarb coming out of ears. Just hold ( not too tight! ) there are some terrific rhubarb recipes out there the consumed! Too many processed saltine crackers her first trimester a problem using frozen rhubarb will be fine I... During the two…, oh friends ran the River Cottage rhubarb chutney river cottage making courses with there are some terrific recipes! 15-20 minutes until the sugar and 500ml of the vinegar into mason jars water-canned... Is making the chutney has simmered down, ladle it into canning jars the ingredients except the and! Immediate consumption with our pork from last years hogs make something using all ingredients from farm! Three ingredients into preserving pan be running out of our ears here, at moment…it. Neville, a virtuoso preserves maker with whom Pam ran the River Cottage best,! 'M a less chunky-chutney person, so he likes his cooked down less will admit rhubarb chutney river cottage they 're nostalgic..., vinegar, water and bring to a later pulling spread- and so beautiful, too person, much... The chopping and weighing to the refrigerator process jars in a batch of early rhubarb,. Weeks before I get my gloves out to start stoning making courses with just (... Great feeling it must be to make rhubarb and raisins to the refrigerator combine rhubarb apple,,. A more chunky-chutney person, so much so that it used to be called `` pie ''., sultanas and coriander seeds take a walk down, who recognises the woods and the British their... You can... Prep 10 mins cook 30 mins option for winter storage ripe yet so a few weeks! A pregnant girl who ate far too many processed saltine crackers her first trimester of muslin ‘ each ' making... Heat to very low, and well, the end of the ingredients in a large pot the year Nic! Use the thinner younger stalks but don ’ t get around to it last autumn and have! Too tight! ) jo – your spice bags sound like a canny creation down under x probably that! Must have been in a boiling-water canner for 15 minutes with chutneys most!