My garden lovingly provides me with kilos of blushing pink rhubarb stalks every week during the warmer months, which is a good thing, given how much of this relish we go through! Although it’s sweet and jam-like in consistency, the rhubarb adds a sour edge and the ginger offers a real kick, firmly identifying this as a savoury condiment. It pairs best with heavier foods such as with steak, sausages, rissoles, pies, curries, sweet potato fries and toasted sandwiches, and it works beautifully on a cheese platter.
Makes 4 Cups
+ gluten free
+ vegetarian
+ vegan
Ingredients
Ginger, peeled
Rhubarb
Raw sugar
Apple cider vinegar
Fine salt
Method
This recipe can be found on page 242 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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