This has been the most requested thing at our recent BBQ events, and is a great way to use up a late season glut of rhubarb before letting it retreat for the winter. It's based on a recipe by Flora Shedden in her latest, brilliant, book Supper but we've tweaked it to work with what we had in our fridge and larder!
One red onion, finely diced
A splash of rapeseed oil
3 cloves of garlic
500g of rhubarb chopped in to 3cm pieces
50g golden caster sugar
100g light muscovado sugar
150g cider vinegar
0.5 tsp ground ginger
0.5 tsp ground cinnamon
0.5 tsp ground cumin
salt and pepper to taste
1. Sweat down the onion in the rapeseed oil for a few minutes over a medium heat.
2. Lower the heat and add the rhubarb, put a lid on pan and let the rhubarb cook down and lose its shape entirely - stirring occasionally to avoid sticking.
3. Once it's softened, add the sugars, vinegar and spices and stir to combine.
4. Bring to the boil with the lid off and simmer for 5-10 minutes, until it's thickened quite a lot.
5. Blitz in a food processor until smooth, check the seasoning, and then if you'd like a thicker consistency boil it again until it looks just right for you.