It rained so we had a quiet weekend indoors.
Pickled rhubarb, we'll report back when we break the seal.
Rhubarb ketchup. We followed the recipe from our well-used "Preserves: River Cottage Handbook No.2 Hardcover" by Pam Corbin. (here is a similar recipe).
In all honesty the sieving of the roasted pulp necessitated breaking out a box set - bathed in the the flickering light of the telly box, a rhubarb-infused gin on the go you could be forgiven for thinking that you were shimmying at your very own house party. All efforts told the recipe yields a substantial quantity of ketchup. We filled a 0.25l jar and then froze the rest in ice cube trays our preferred strategy for portioning sauces, stocks, purées &c.
We tested it out as a sweet/sour relish on a favourite beetroot and black bean burger dinner. DELICIOUS. We will be repeating this before the season is out; we don't foresee our frozen batch lasting out for long.
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