|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are so, so many recipes rhubarb recipes but a Rhubarb Relish is one of my favourites. It is so quick and easy to make, and, is such a great accompaniment to many different foods: cheeses, meats, oily fish such as mackerel as a sauce and is delicious with duck.
Use maincrop, outdoor rhubarb for a hefty, robust relish and new season Forced Rhubarb for a lighter, more delicate sauce.
A Relish is similar but not the same as a chutney. Both use sugar and vinegar as a preservative but the relish has less of both, and though it will keep for a few weeks in the refrigerator, it wont keep much longer.
- 1 tablespoon vegetable oil
- 2 tablespoons shallot (finely chopped)
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 2 tablespoons light brown sugar
- 250 grams rhubarb (washed, trimmed and chopped into small pieces)
- salt to taste
- pepper to taste
Gather the ingredients.
Place the oil into a roomy saucepan, add the shallot and cook for 2 minutes until softened but not browned.
Add the vinegar and stir. Add the water and sugar and stir until the sugar has dissolved.
Finally add the rhubarb, place a lid on the pan and cook gently for about 30 minutes or until the rhubarb is softened. Stir well.
Season to taste.
Cool before serving. Store covered in the refrigerator for up to 2 weeks