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Rhubarb Relish

March 24th, 2010 · 1 Comment

I’ve had some very unsuccessful jam making attempts – including having to throw out a very good pot because I burnt it so badly! So I am very cautious about making anything that goes into a bottle.  But my rhubarb is growing like the proverbial bean stalk and I need to do something with it.

In my usual fashion, I dither around, consulting the internet and various recipe books interspersed with shopping trips to buy every conceivable gadget and cooking implement that I could possibly need to make preserves. Eventually decide to make a relish,  pick the rhubarb, wash it and waste some more time admiring it. Eventually I take Digby Laws  advice of ” unlike jam’s, where even experienced cooks can make ghastly mistakes, pickles and chutneys are very rewarding and simple to make” and launch into making a rhubarb relish. Recipe page 72 Digby Law’s Pickle and Chutney Cook Book, A New Zealand Classic.

A very satisfying experience – chuck all ingredients into a pot and boil for 20-30 minutes and then bottle. Crikey – I felt as proud as a new parent when the pressure seals popped on the cooling bottles. For days I’ve been admiring my four bottles – labelled and lined up on my kitchen bench.

But pretty as they look (well every parent thinks their children are beautiful) I still had to try my relish. So, with lamb steak for tea tonight was the ideal time to try. Delicious!

Definitely a make again.

Now, just need to find space to store the thermometers, funnels, bottles, scale, bags of sugar, more bottles, labels……. And all I used was a pot!

Posted from Hamilton, Waikato, New Zealand.

Tags: Food Guides

1 response so far ↓

  • 1 Ross // Mar 29, 2010 at 2:32 pm

    HA! I remember you making raspberry jam and burning the pot that had a thick layer of black char so bad you had to buy a new drill attachment to clean it. This relish looks good!