Rhubarb Chutney

As part of using up the ongoing glut of rhubarb in the garden, and having already made rhubarb and ginger jam, chutney was next on the list. I never usually make chutney at this time of year, it tends to be the sort of thing I submit vegetables to at the end of their life, such as green tomatoes, huge marrows and windfall apples. It seems slightly unfair on the excited spring shoots to confine them to several hours of simmering in vinegar, but we do get through a lot of chutney over the year and a new flavour will be eagerly looked forward to when it's ready.

The recipe I used was adapted from the one at the thefoody.com, as recommended on the grow your own forums.

See here for the recipe.

Recipe Costs

£9.34 1.5kg rhubarb (equivalent cost, mine was free)
£2.06 1500g dark brown soft sugar
£1.15 900ml vinegar (malt)
£0.55 425g sultanas
£0.36 75g chopped dried apricots
£0.40 40g root ginger
£ 0.01 30g salt
£0.30 30g garlic
£0.10 1 chilli
£0.01 2 tsp peppercorns
£0.90 3 lemons, peel only
£15.18 Total (£5.84 without buying the rhubarb)
£5.06 per kg of jam (£1.94 without buying the rhubarb - 30% of the cost of equivalent at ocado)

I made half as much again as the original recipe, mainly because I enthusiastically picked too much rhubarb. I find adapting a recipe like this isn't a problem with chutney, I'd be a bit careful doing the same with jam as it can be tricky to get large quantities up to temperature quick enough. The rhubarb was chopped into quite fine slices, about 1cm, as I didn't want the end result to be too stringy.
Substituting some of the sultanas for apricots was inspired by seeing several recipes containing apricots or dates, I imagine they complement the rhubarb well and add more variety than the standard sultanas. We've been mixing our own muesli lately so have a good stock of dried fruit in the cupboard.


A nice large amount of garlic went in to the pot, it was getting on for two heads, leaving us with only one head of homegrown left. The lemon peel was taken off some lemons from the freezer, I'd picked these up in the out-of-date section at the supermarket a few weeks ago. Not having any cayenne pepper I chucked in a finely chopped chilli, I'm sure given the volume being made it would be fine to add a few more if you liked it hot.


The ginger, lemon and peppercorns went in the muslin with the garlic, chilli and salt joining the fruit, sugar and vinegar in the Preserving Pan.I'd got the large pan off the top shelf in the kitchen where it had been collecting sticky dust, as I figure it's best to use stainless steel when making chutney, especially with something as acidic as rhubarb. The non stick ones would probably not have suffered too much but I don't really like the thought of Rhubarb and Teflon Chutney.


After several hours of simmering the chutney looked thick enough to pot, it's fine to have a small amount of liquid in the top of the jars as this is absorbed during the 3 months of maturing time. The chutney looked very rich and dark as it went into the jars, I shall look forward to tasting it in August, preferably outside with a nice lump of cheese.


Recipe Timings

0.5hrs Preparation
2 hrs simmering
0.5 hr Potting

Taste Test

This will have to wait until August.

Rhubarb Chutney Recipe

This recipe is adapted from the one at the thefoody.com, as recommended on the grow your own forums.

Ingredients

1500g rhubarb
1500g dark brown soft sugar
900ml vinegar (malt)
425g sultanas
75g chopped dried apricots
40g root ginger
30g salt
30g garlic
1 chilli
2 tsp peppercorns
3 lemons, peel only

Method

See here for pictures of the method.

Finely chop the rhubarb and garlic.
Crush the root ginger and place it with the peppercorns and lemon peel in a piece of muslin and tie with string.
Place all of the ingredients into a large saucepan and bring to the boil.
Simmer gently, stir frequently, until the mixture thickens.
Remove the muslin bag.

Pot in steralised jars.

Makes about 3kg
Leave for 3 months to mature before using.

Rhubarb Marmalade Recipe

image source wikimedia commons
This recipe is adapted from the one at the Rhubarbinfo website.

Ingredients

2 litres chopped rhubarb (8 cups)
2 oranges
900g sugar
1 lemon
50g finely chopped preserved ginger

Method

Mix the rhubarb and sugar and let it stand overnight.

Thinly slice the rind from oranges and lemon, cover with cold water and bring to a boil. Simmer for 15 minutes or until tender, drain, set aside.

Remove pith from oranges and lemon and chop the pulp, add to rhubarb. In a non aluminium saucepan bring to a full rolling boil.
Reduce heat and cook for about 10 minutes, until a setting point is reached.

(Setting point can be judged by pouring a little of the jam mixture onto a cold saucer and leaving to cool for a few minutes. If a skin has formed and the jam wrinkles when pushed with a finger it has reached setting point. If it stays runny and does not have a skin then boil for longer.)

Remove from heat, add ginger and cooked citrus rind.

Stir for 5 minutes then skim any foam.

Pot in steralised jars.

Makes about 1.75 litres

Note on untested recipes

I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.

Ten Facts About Rhubarb

image source wikimedia commons

1. The edible stalks of the Rhubarb plant (Rheum rhabarbarum) are technically a vegetable.

2. The rhubarb plant is a herbaceous perennial and, in temperate climates, is one of the earliest vegetable crops, usually in April.

3. The plant is native to Asia and grows wild along the banks of the River Volga.

4. Rhubarb became popular as a food in the 17th Century when cheap sugar became available.

5. Rhubarb can be stored in a plastic bag in the fridge for 2 - 3 weeks.

6. Rhubarb can be frozen raw, or blanched for 1 minute in boiling water, or stewed to take up less space.

7. Rhubarb can be used as a laxative.

8. You can buy Rhubarb and Custard sweets at www.aquarterof.co.uk

9. Rhubarb leaves are considered toxic, but a human would have to eat about 5kg of bitter leaves to reach a lethal dose.

10. There is an amazing amount of information about growing and eating rhubarb at The Rhubarb Compendium website

Rhubarb and Ginger Jam

Rhubarb was one of the first things we planted in our new vegetable garden when we moved in. I don't think I have ever bought rhubarb in the shops, and had therefore probably not cooked with it since leaving home. Now every year (apart, for some, in the breastfeeding ones) we can get very excited about the first new shoots and then the sudden abundance. It does very well in our clay soil, and the surplus is often given away in an attempt to limit the amount of crumble consumed (for weight reasons, as I can easily eat a bowl cold for breakfast).


This was the first time I had tried preserving with it, the recipe with ginger was enticing, as I have made wonderful marrow and ginger jam before. The addition of crystallised ginger was a good excuse to have a go at making that as well. The recipe from the "Good Housekeeping" Cookery Book which was on the veg plotting blog, seemed to be the classic.
See here for the recipe.

Recipe Costs

£6.85 1.1kg rhubarb (equivalent cost, mine was free)
£1.03 1.1kg sugar
£0.60 2 Lemons
£0.24 25g root ginger
£1.36 100g crystallised ginger
£10.08 Total (£3.23 without buying the rhubarb)
£5.04 per kg of jam (£1.62 without buying the rhubarb - 33% of the cost of equivalent at Tesco)

This jam was a dream to make, chopping rhubarb is particularly pleasurable, something to do with the noise it makes.
The recipe said to leave the rhubarb and sugar mix to stand overnight, so I did, but couldn't resist stirring a few times. When returned to in the morning the sugar had drawn out a lot of liquid resulting in chunks of rhubarb floating in sugar syrup - half way to jam already.


All of the crystallised ginger was finely chopped and added in with the fresh crushed ginger in a muslin. This seemed like a lot of ginger for the amount of jam, but the end result wasn't overpowering.



The boiling process was more frantic than some jams, the rhubarb broke down quickly, leaving it's characteristic strands. It might be an idea to chop the rhubarb into smaller chunks to start with, if you're not keen on stringy jam. Setting point was soon reached, no need for hours of simmering with this jam.



Recipe Timings

0.5hrs Preparation
overnight standing
0.25hrs chopping ginger
0.5hrs first boil
0.5hrs to reach setting point
0.5 hr Potting

Taste Test
I had though this could be overpowered by the ginger in it, but although it's obviously there, it's actually quite subtle until you bite into a small lump of crystallised ginger. The lumps of ginger have remained firm and crunchy, and although it would still be a tasty jam if they were left out, I think it's worth the effort of making and adding them.

Rhubarb and Ginger Jam Recipe

This is taken from the 1995 edition of the "Good Housekeeping" Cookery Book.

Ingredients

1.1kg (2.5lb) rhubarb (prepared weight), chopped
1.1kg (2.5lb) sugar
juice of 2 lemons
25g (1oz) root ginger
100g (4oz) preserved stem ginger, chopped

Method

See here for pictures of the method.

Place the rhubarb, sugar and lemon juice in a large bowl in alternate layers, cover and leave overnight.

Next day, peel and bruise the root ginger slightly with a rolling pin, and tie it in a piece of muslin. Put the rhubarb mixture in a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes, stirring frequently.

Remove the muslin bag from the pan, add the stem ginger and boil for a further 5 minutes.

Test for set, and when setting point is reached remove any scum with a slotted spoon, pot and cover.

Makes about 2kg (4.5lb)

Crystallised Ginger

I had settled on making some Rhubarb and Ginger Jam with the rampant rhubarb from the garden, and had then been further inspired by the post on the veg plotting blog. As the recipe called for crystallised ginger it seemed sensible to have a go at making this myself first.

I have a recipe for it in The Complete Book of Small-batch Preserving, although it being an American book it calls it candied ginger.
See here for the recipe.

Recipe Costs

£1.22 130g fresh ginger
£0.14 145g sugar
£1.36 Total
£10.07 per kg crystallised ginger (very similar or more expensive to the costs in the shops)

The ginger was peeled and chopped, not a time consuming task, although I did only do a cup full. The thinly (about 2mm) sliced ginger was boiled several times, which did make the kitchen smell very nice.


While boiling for the final time I made up the sugar syrup, unlike the making of candied peel, the ginger was simmered in the syrup until it was all absorbed. This needed a bit of watching in the final ten minutes, but meant there was no sticky draining to do. I just tipped the pan straight into a bowl of sugar and rubbed until it was all coated.

The recipe suggested further drying in the oven, but as I was planning on using it straight away I didn't bother.


This was a very quick and easy recipe to do, and satisfying not to have to buy the product from the shops to use in the planned jam. You could almost prepare it as you needed it, if you had ginger in the fridge/freezer and needed crystallised ginger for a recipe.
A bit disappointing that you can buy it cheaper then make it, but that was probably down to the cost of ginger. I did at least save on the petrol costs of making a special journey to get some.

Recipe Timings

0.25 hrs Preparation
1 hr Boiling, simmering in Sugar Syrup & dusting in sugar

Taste Test

This had a real kick to it, sweet at first and then fiery in the mouth. I imagine it'll make a rich tasting addition to jam or chutney, and could in small amounts be eaten as a very treaty snack.

Crystallised Ginger Recipe

This is taken from The Complete Book of Small-batch Preserving.
See here for pictures of the method.

Ingredients

250ml Thinly sliced peeled fresh ginger
125ml Granulated sugar
175ml Water
Extra Granulated sugar

Method

Place the ginger in a small saucepan and cover with water, bring to the boil and simmer for 15 minutes. Drain and then repeat once with fresh cold water.

Combine the ginger, 175ml of water and 125ml sugar in a saucepan. Bring to the boil and then simmer uncovered for about 30 minutes, or until all the liquid has evaporated. It's best to watch it for the last 10 minutes in case it scorches.

Put a layer of extra sugar in a dish and tip the ginger in. Toss it until all pieces are coated. Dry in a 200 degree F oven for an hour. Let stand at room temperature for 1 day to finish drying.

Crystallised or preserved ginger keeps almost indefinitely in a sealed jar, in a cool dark place.

Makes about 250ml or 135g

Ten Facts About Ginger

image source wikimedia commons

1. Ginger used in cooking is the underground stem of the ginger plant(Zingiber officinale)javascript:void(0)

2. Ginger originated in Asia and is now also grown in India, Southeast Asia, West Africa and the Caribbean.

3. Ginger can be used fresh, either grated or thinly sliced, or the root powdered and dried to make ginger powder.

4. Substitute 6 parts fresh for 1 part ground if needed, although the tastes are not exactly the same.

5. Fresh ginger is often used in pickles and chutneys, and can be pickled itself to make the Japanese delicacy gari.

6. Fresh ginger can also be preserved by crystallising, then used in baking or jam making.

7. When buying ginger make sure the skin is smooth, if it's wrinkled or cracked it means the ginger is old. It should also be very firm to the touch.

8. Ginger has been found effective for treating nausea caused by seasickness, morning sickness and chemotherapy.

9. Fresh ginger can be kept for about three weeks in the fridge, wrapped in a towel in a plastic bag.

10. It can be frozen for up to three months, either whole or grated.

Carrot Marmalade Recipe

image source wikimedia commons
This recipe is adapted from the one at the Carrot Museum website.

Ingredients

2.5 litres grated carrots (10 cups)
2kg sugar
6 oranges
4 lemons
1 tsp each of Allspice, cinnamon and ground cloves.

Method

Peel the oranges and lemons and remove as much of the membranes and pith as possible. Slice thinly.

Remove thin white membrane from the orange flesh and slice into small pieces.

Squeeze the lemons, add the juice to the carrots, orange flesh and citrus peel and allow it all to stand over night.

The next day, add spices and cook simmer for 2 hours.

Pot in steralised jars

Note on untested recipes

I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.

Ten Facts About Carrots

image source wikimedia commons

1. The carrot (Daucus carota sativus), is a biennial plant which is usually grown for it's edible tap root which is eaten at the end of the first season.

2. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia, thought to originate in Afghanistan.

3. Carrots can be eaten raw, cooked or made into juice.

4. Carrots are usually orange, although are available in red, purple, yellow and white varieties.

5. Carrots can be preserved by making into chutney, jam or marmalade.

6. Carrots have a pectin level of approximately 1.4%

7. Carrots are best stored in the vegetable drawer in the fridge but first remove the greens, as they will deplete the carrot of both moisture and nutrients. Don't use a plastic bag, as this can lead to rotting, use a paper one instead. For the best taste and nutrients use carrots within one to two weeks.

8. You can freeze carrots if you blanch them first. Small and tender carrots freeze best, remove the tops, wash and peel, cut large carrots into thin slices, cubes or strips. Blanch whole carrots in boiling water for a minimum of 5 minutes, slices, cubes or strips only need 2 minutes. Drain, cool and freeze as quickly as possible.

9. If you grow your own carrots, you can overwinter them in the ground if your soil is well drained. If lifted from the ground they can be stored in layers of moist sand in boxes, in a frost-free, dark place such as a shed or cellar. More information at the RHS website.

10. Masses of information can be found about carrots at the highly informative carrot museum website.

Carrot Jam Recipe

image source wikimedia commons
This recipe is adapted from the one at the Carrot Museum website.


Ingredients

1 litre Chopped carrots
750ml sugar
Three sliced lemons
One tsp cinnamon
half tsp cloves

Method

Add all the ingredients into a saucepan, and simmer slowly at a gentle heat. Stir the ingredients constantly to begin with.

After about 20 minutes, the carrots should begin to soften, and the jam will become thick. To make the jam smooth, put everything in a liquidiser and blend for a few minutes.

Pot in steralised jars.

Although the jam can be used immediately, the flavour improves after a few days.

Makes about 1 litre

Note on untested recipes

I have not tried this recipe, but plan to in the future. It would be good to hear from anyone who uses it.

Equipment: Pestle and Mortar

This granite pestle and mortar is an essential piece of equipment in my kitchen. I've had several others in the past, including a very nice blue and white striped one with a wooden pestle that was absolutely useless. The pestle needs to have enough weight to crush the contents, and the bigger it is, the more you can process in one go.
The set prior to this one was very similar and was purchased from a equipment suppliers near Manchester's curry mile. One day the pestle rolled off the worktop and broke on the floor, luckily after we had moved out of the kitchen with white ceramic floor tiles.
This is the replacement and is about 150mm square, weighing 3.2kg it needs two hands to move, which is great as it stays still when you are using it. It's also got a good course internal texture which really helps when grinding spices. You can get a similar one here.
There are some tests of different styles of pestle and mortar on the spicelines.com blog, which also come to the conclusion that a heavy set is best for spices, but points out that if you want to do delicate crushing, for instance basil leaves, then a lighter set may also be useful.