Delicious Rhubarb

Rhubarb season is upon us, here’s a delicious chutney recipe for this wonderful vegetable!

Ingredients

  • 800g forced rhubarb, roughly chopped
  • 200g caster sugar
  • 200ml cider vinegar
  • 40g grated fresh ginger
  • 1 vanilla pod, halved lengthways, seeds scraped
  • 1 cinnamon stick
  • 1 tablespoon cloves

Method

Put all the ingredients into a preserving pan or large heavy-based pan. Bring to the boil, then cook over a medium heat for 1.5 hours until the rhubarb has broken down and the mixture turns thick and jammy.

Leave in the pan to cool for 10 minutes, then divide equally between the sterilised jars. Seal and label!

Let’s talk about rhubarb!

Wakefield which, with Leeds and Bradford, forms the rhubarb triangle. The rhubarb triangle is the heart of the British rhubarb industry.

Rhubarb was originally native to Siberia. The climate in Yorkshire is similar and provides the perfect conditions for rhubarb with plenty of rain, cold weather and our rich soil.

The rhubarb is picked in the early hours of the morning in very cold temperatures, often by candlelight, if you are lucky you can hear the bright yellow leaves uncurling as you pick!

So what is so special about Yorkshire’s pink rhubarb? Forced rhubarb has a sherbety, tangy flavour and a softer texture. It is vastly different from outdoor stems used in classic flavoured school pies and crumbles.

The most wonderful way of eating rhubarb is simply stewed and stirred into yoghurt. Eaten with granola is a slice of heaven!
Dutch forced rhubarb is also available in shops at the moment but there is a difference. Dutch rhubarb is grown in a warmer climate and is not subjected to sub-zero temperatures. The flavour and texture is therefore different. So, buy Yorkshire rhubarb if you can, go Yorkshire!

Thoughts from the Eat & Breathe kitchen

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