Spicy Rhubarb Sauce
Blogger, Louise Felice of Felice in the Kitchen
shares a recipe.
I adapted an old recipe of my aunts to make this spicy sauce, which is great with cold meats, or in sandwiches. My aunt decided this recipe would be a good way of teaching me patience!!
½ lb Shallots, peeled and very finely chopped
3lb Rhubarb (Best if it is homegrown or bought from a local supplier) Washed, trimmed and cut into chunks.
2 cups Malt Vinegar
1 tsp Cayenne Pepper
6 Whole Cloves
Pinch of sea salt
Freshly ground Black pepper
1lb Granulated Sugar
3 tsp Ground Turmeric
2 tsp Dry English Mustard Powder
small pinch of ground Ginger powder
1tsp of brandy
- Boil the shallots in water for around 5 minutes to soften them. Drain when ready.
- Put the rhubarb in a large pan with 2/3 cup of the malt vinegar, add the drained shallots, cayenne, cloves, salt and black pepper. Bring this mixture slowly to the boil with a few stirs, then reduce the heat and simmer gently for around an hour.
- Remove the cloves from the mixture with a fork and throw away. Puree the mixture in a food processor.
- Return the puree into a clean pan, mix in the sugar and the remaining vinegar and brandy, bring back to a boil, slowly.
- Stir regularly to dissolve all the sugar; do not leave the pot alone but keep stirring it at regular intervals.
- Stir in the turmeric, mustard and ginger. Reduce the heat and simmer gently for about 30 minutes until thick. Again, do not leave the pot alone but be patient and keep stirring until it is a consistency that can easily be poured.
- In the meantime, sterilize the jars you are using to preserve the sauce in and keep them handy.
- Remove the sauce from the heat once ready and allow to cool slightly.
- Spoon into the hot jars and seal. Place back in the water and boil for 10 - 15 minutes. (This is important if the sauce is not going to be used straight away or quickly. Especially if being made for gifts.)
Recipe Yield: 4 jars