Kate asked Angharad at The Preservation Society to help with her recipes to use up her glut of rhubarb. Here she is making Rhubarb and Chilli chutney. You’ll find the recipe below.
The joy of preserving is using the glut of the season to make delicious jams and chutneys, tucking them away to bring deliciousness into the cold winter months.
Ingredients – It’s lovely to use local seasonal ingredients and “Swap Cropping” with friends can be a great way to get lovely tasty fruit. Angharad often freezes her swap cropped fruit until she has enough to make a big batch – frozen fruit is great to use as it takes the pressure off, it can be cooked when you’re ready and it’s often frozen at its optimum ripeness.
Embrace ugly tasty fruit & vegetables. Chutneys are a great way of using up fruit & vegetables, but always be patient, allow them to sit for a month or so and you’ll benefit from a richer rounder flavour.
Jar Preparation – The key to making great jam and preserves is jars that are thoroughly sterile. Wash jars in warm soapy water, rinse them in hot water and add them to a large tray. Place in an oven over 120 C, ensuring jars are sterilised and hot when the molten jam is poured into them.
Lid Preparation – Lids need to be sterilised too. Heat water in a large pan, once boiling, add the lids and allow them to bowl for 5 minutes. Pour into a colander and leave in a safe place until ready to use them.
Rhubarb & Chilli Chutney, based on a recipe from the Fabulous Baker Boys, Tom & Henry Herbert – approx. 8 jars
Delicious with lamb, fresh goats cheese and pan fried pork too.
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