A sticky, sweet and sour, sweet chilli sauce, inspired by Diana Henry’s punchy relish.
Brilliant with grilled/fried/Bbq’d mackerel or pork or lamb or sausages or burgers or lots of other things….
This is a good chance to use up what vinegar you have in the back of your cupboard. You know the one you bought for a recipe once, and it hasn’t been used since. Well I had some cider vinegar with raspberry and just enough to make this recipe. I have also made it with a mixture of cider vinegar and rice vinegar. Just white wine vinegar would do it.
350 ml Cider vinegar with raspberry……or just cider vinegar or white wine vinegar etc.
450 g light brown or white sugar
3 star anise
2 globes crystallised ginger, finely chopped
1 dried red chilli, slit
18 spring onions, cut into rounds and strips
550 g rhubarb, untrimmed weight (450 g trimmed)
1. Pour the vinegar and the caster sugar in a pan and bring to the boil, stirring every so often to help the sugar dissolve. Add the ginger and chilli and simmer for 10 minutes.
2. Add the onion and cook, simmering and uncovered, for 10 minutes. The onions will get soft in this time and the mixture will become thicker.
3. Now add the rhubarb and simmer gently for about 4 minutes more, or enough time for the rhubarb to become just tender. Don’t overcook as you want the rhubarb pieces to remain intact. You are not making a chutney.
4. Tip the rhubarb into a colander set over a pan and leave for 30 minutes to drain through. Tip the cooked and drained rhubarb into a clean bowl. Place the pan of syrup back on the hob, bring to a boil, reduce the heat and simmer for about 5-8 minutes or until thickened. Pour over the rhubarb in bowl and leave to cool.