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- 1/4 cup dried tart cherries
- 1/4 teaspoon mustard seeds
- 2 tablespoons fresh lime juice
Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon ground garlic
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried crushed red pepper
- 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
- 1/2 cup (generous) chopped red onion
- 1/3 cup dried tart cherries or golden raisins (about 2 ounces)
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- Fresh cilantro sprigs
- For chutney:
- Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
- Coarse salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/2 cup sugar
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat bring to a boil. Reduce heat simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.
- In a 3-quart pot, combine the vinegar, bay leaves, coriander seeds, fennel seeds, cinnamon, and 1 tsp. salt bring to a simmer over medium-high heat. Remove from the heat, cover the pot, and let sit for 15 minutes for the flavors to develop.
- Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the shallots, mustard seeds, and red pepper flakes and cook, stirring, until softened, about 5 minutes.
- Stir the shallot mixture and the honey into the vinegar and bring to a simmer. Cover and simmer for about 5 minutes to combine the flavors. Remove the bay leaves and cinnamon stick. Add the rhubarb and raisins and stir to combine. Cover and cook over low heat, without stirring, until the rhubarb is tender and starting to fall apart, about 10 minutes. Season to taste with salt and black pepper. Transfer to a serving dish and cool to room temperature. The chutney will keep, covered and refrigerated, for 2 weeks. Serve cool or at room temperature.
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16 comments on &ldquo My Grannies Apple and Rhubarb Chutney Recipe &rdquo
I made this chutney today and it is wonderful, in fact it was quite edible today! It was very easy to make and all ingredients were readily accessible. The recipe made 7 half pint jars. My only substitutes were one fresh chopped jalepeno pepper instead of the cayenne pepper and I added one teaspoon of curry powder. I put the chutney in the jars, put on the lids and processed them in boiling water until the lids popped.
Thank you for the recipe. We will be enjoying it with Christmas dinner.
Thanks so much for this wonderful recipe. The website is marvelous…filled with great information for garden and DIY enthusiasts. I really enjoy the pickles and chutneys recipes.
Sorry to ask questions, but i want to get it right!
1)I presume you mean just ground ginger?
2)What sort of vinegar should i use?
I also would like to know what vinegar please in the Apple and Rhubarb chutney thankyou
Hi, great recipes, just one question about this one – could I use desert apples? There is a tree heaving with bright red apples in a neighbours garden and they are just letting them drop! Do you have any other recipes for deserts? Many thanks
Please can you tell me what sort of vinegar you use ?
This is just the best site ever! Have made this chutney twice now and it is luvly.
Will wine vinegars do or white vinegar, thanks Izzy
Hello Just to say I made this chutney for our village produce show and I won first prize so thank you very much.
What’s the consensus on which vinegar to use please? White Wine? Apple or just plain Malt? Would be grateful to know please, I’m making some for a fundraiser and want it to be yummy.
Yes, this site is fantastic, just made my first two batches of Runner Bean Chutney and it’s delicious already! Thank you!
Hi, I would love to try this recipe, I see others have asked what type of vinegar to use and also can you use dessert apples?
This is a great site – use it so much. Thank you for all the brilliant recipes.
This is not my recipe but I would go for ordinary malt vinegar – providing it has an acidity of at least 5 per cent. I can’t see why you can’t use dessert apples, although it will alter the flavour.
I used malt vinegar – you could use white vinegar but it’s more expensive generally so don’t see why you would? I used real ginger not ground as it has a stronger flavour. I used cooking apples – if you use eating I think you would need more than 3 as they are generally a lot smaller. I would also guess the type of rhubarb you use would have more of an effect on taste? We have a very green variety and it has turned out really well.
I have loads of rhubarb, and will now be making loads of chutney, thank you for the recipe! I have had enough of crumble! Any more rhubarb recipies would be great
I use spirit vinegar, being coeliac, and this works fine. Better than fine – this is a delicious chutney recipe, popular with everyone.
I halved the recipe, only I put in the full 5 tsp of salt! It has little taste. Can I rectify this without throwing it out?
Had no idea this concept existed. I have rhubarb. I love wine. This has to be tried!
Let us know how you get on! And keep checking the site – more ideas of how to turn surplus veg into wine coming soon…
try adding 1/2 lb of crushed raisins but reduce the sugar a bit , makes it a bit more mellow and gives it ‘body’.
That’s a good tip, thanks. I added raisins to our elderflower wine for exactly that reason. I was quite keen to see how the rhubarb wine would taste at its most basic level – next year we can try some additions to see how it varies.
Nice simple recipe, mine is on my Blog http://allotment65.blogspot.co.uk/2012/08/super-sunday.html also adding raspberries but this year I added Blackcurrants, will Blog about its success or fail LoL
Thanks Ian. I like the sound of the black currant version. Keep us posted with the results and we might just try some with next year’s rhubarb harvest…
I have given up on this method of rhubarb wine. I kept on getting a swiss cheese taste – propionic acid? So now, I boil my rhubarb and add sugar to the liquid, rather than extract the liquid with sugar only. I don’t know if anyone else has the swiss cheese problem? It doesn’t go brilliantly with a wine taste. Otherwise rhubarb wine is excellent – and the best colour of any wine I do.
How curious… our rhubarb is very drinkable even at this early stage, and no cheesy notes at all. I have read that wine quality can vary from stalk to stalk. We used mid-season, mainly green stalks and have an almost colourless wine. I have a suspicion that the pinker, earlier cuts are less successful… but can’t verify that.
Hi, I use early rhubarb and so far have had no problems with the wine and its a lovely pinkish colour and very champagney, pop goes the cork. Never lasted the six months and it goes very well with a sweet course
Many thanks for the feedback. We’re currently growing lots of different varieties of rhubarb, including some early varieties, to see which one makes the best wine. I also like serving it with a sweet course and have been known to sweeten it a touch in the bottle to give it a dessert wine quality.
Keep popping those corks!
I’m going to have a go at this today, methinks. I have none of my own rhubarb because, well, you know. But fortch the lady down the road is selling it by the massive bunch for 60p a pop!! My question is THIS: isn’t it a right faff putting all the extra bits straight into the demi john? Is there a reason you can’t strain the rhu-juice off into another bucket, stir it all up and then pop (ok, syphon) it into the demi john?? Or doesn’t it really matter? And have you ever tried making rhubarb beer a la ginger beer? Can’t really find any recipes for this so am presuming that it just doesn’t work. That was four questions. Sorry.
I guess you can strain it into another vessel. But the other ‘bits’ are only water and yeast… and by straining the juice directly into the demijohn first you know exactly how much water needs adding. And there’s less washing up.
There are hundreds of ways to make rhubarb wine – it’s not a precise science – and I’m sure you’ll love the results however you make it.
There are several recipes out there for rhubarb ‘champagne’ – which is essentially ginger beer with rhubarb instead. This year I will be attempting a rhubarb and elderflower ‘champagne’. Method TBC.
Yeah, when thought about it I realised it wasn’t really that faffy. I s’pose I was wondering more how the yeast gets mixed in properly, or doesn’t that matter? I’ve only got two pounds of rhubarb so it turns out. I’ve bashed it all up with two pounds of sugar but when it comes to putting it in the demi-john do I have to fill it right to the top or is it okay to leave space in it? Or would it be better to make up the rhubarb shortfall with something else (apples maybe)? I suppose I just don’t want it to be too wishy washy. Many thanks for your ongoing assistance in this matter and putting up with my stupid questions. PS will send updated pics of my spud fort soon
Right then… lets see if we can answer these questions
• Yeast. Always best to follow the instructions on the packet, but if that sounds like too much of a cop out then mix it in with a bit of warm water then pour that into the demijohn with the rest. Give it a wee stir. Make sure everything is sterilised, obviously.
• You should try to fill the demijohn. Air and wine don’t mix when fermentation subsides. And as you’ll also lose a bit of volume when you ‘rack off’ you’ll end up with a large shortfall. So, yes, top up to the neck. I reckon two pounds will give a fair rhubarb taste so maybe a juice and water mix plus another half pound of sugar? (I’m kinda guessing). Grape juice is usually the weapon of choice but failing that apple, raspberry, guava and lime… anything really should be fine. Alternatively you could turn it into a rhubarb and elderflower wine – follow our elderflower wine recipe using a third of the ingredients then add to the blend.
• Keep firing more questions our way. And update us with progress – it very much sounds like you’re inventing a new wine which is always exciting!
Ta Nick… I have just added 300g raisins, 200g apples, a bit of brown sugar and a lemon. I’ll leave it for another day and put it in the demi-john tomorrow.
Nicely done. Look forward to hearing about its progress.
Hi what does rack off mean!
Transfer the liquid from one demijohn to another so you leave behind the mucky stuff at the bottom.
There should be a link within the piece to explain more – click on the words ‘racked off’.
Enjoy your rhubarb wine
Love reading your tips.am confused by some sites and i am sure they omit a fair bit! as i am new to it i even had to google “racking” to know what to do.now have feijoa wine in carboys and today chopped the rhubarb.Your recipe does not mention pectin or campden…do you not use these?
ps. my feijoa has stopped bubbling finally but is quite cloudy. what cheap and easy remedy would you recommend?Thank you.
Hi. Thanks for visiting the site.
To answer your queries…
Campden: Yes, we do use tablets for most recipes but wanted to show that you can still make great wine without – many people have allergic reactions to sulphates, which is what they produce, so it should be treated as optional.
Pectin: This is a natural substance that can cause cause cloudy wine. It’s not a problem, apart from aesthetics. The best remedy is pectolase which is usually added at he beginning but can also work if added during racking. Again as its not an essential ingredient we wanted to show that you can make wine without it. You can also try egg-shells. More info here https://twothirstygardeners.co.uk/2012/09/cloudy_coloured_wine/
Racking: There’s a link to racking off within the article.
Feijoa: We’ve not tried feijoa wine before so please keep us posted with progress!
Many thank! Will try the eggshells.tastes beautiful so far.
eggshells worked a treat and the wine is very clear.However, it is very sweet and I prefer a chardonnay to a sav blanc..soooo, would it help to add some yeast to the wine to break down the sugar?? also, the rhubarb is bubbling away and is almost shocking pink in colour,so very excited about that!
Hi Joy. Apologies but I’ve only just noticed this post…
How to make a wine less sweet? That’s a tricky one! Yeast dies when the alcohol level reaches a certain level… so it could be you had more sugar than the yeast could handle. In which case re-pitching is unlikely to help. Alternatively it could’ve stopped prematurely for any number of reasons, in which case re-pitching might help.
And there are also some sugars in some ingredients that don’t ever ferment out so always leave a touch of sweetness in the final beverage.
Sounding vague, huh?
If you do decide to put more yeast in then pick one that has been designed for high alcohol wines, or you can even get specialist re-start yeasts.
I never mind a drop of sweetness in home-made wines so haven’t any experience of your particular problem but maybe someone else reading this could help?
My wine is bubbling well but the level has gone down. Can I top up with water?
You can top up with water. Make sure it has been boiled first then cooled before adding, using sterlised equipment of course. And if you want to maintain the same alcohol strength you can add a touch of sugar, but this isn’t vital
Thank you . Water boiling sugar ready
Excuse me but being really green ,why the eggshells and what does it do? Clear the wine?? If so does it work on all wine and how or whats the science behind it.Thanks
The eggshell method is here: https://twothirstygardeners.co.uk/2012/09/cloudy_coloured_wine/
I haven’t delved fully into the science, other than it’s something to do with the coloured particles clinging to the calcium as the small bits of shell rise and fall. This helps clear a cloudy wine – by no means guaranteed but it certainly seems to help.
My friend has made rhubarb wine before and it was delicious. Today I am going to go and forage some rhubarb for wine. I was wanting to make rhubarb and ginger wine but I am having trouble finding a simple recipe with a specific quantity of ginger. I usually do 3lb fruit/flowers etc and 3lb sugar with yeast and yeast nutrient. So I was wondering if you had any tip or info on how much ginger I could put in. Also many recipes call for sultanas but I was wondering if I could leave them out…?
I am a complete noob at wine making but have helped friends make wine before. To date I have made red clover wine and redcurrant wine. They are currently bubbling away beside my stove… Excited to try it soon…!
I’ve heard other people have success with rhubarb and ginger, but haven’t tried it myself. It can be quite overpowering so don’e get too carried away with it – a small, sliced nob of ginger should suffice (say around 50g). Sultanas are used to add a bit of ‘body’ to wines but I find rhubarb works perfectly well without this addition. Let us know how you get on, and would be interested to hear the results of your red clover wine and red currant wine – we’ve not made either.
Glad you enjoy the site.
Would you happen to know how to brew rhubarb and apple together in about 3 months? I have rhubarb from my back garden and a bunch of apples from a friend’s. They have already been waiting patiently together in my freezer for months until I find a decent recipe.
I have done blueberry wine before, but can’t seem to find anything on combing rhubarb and apple.
I’ve never combined the two, but there’s absolutely no reason why you shouldn’t. I would suggest suggest replacing 1lb rhubarb with 2lb apples (or 1.5lb with 3lb 2lb with 4lb etc). Wash and chop the apples and simmer them in water until they start to soften. Then combine this liquid appley mix with the rhubarb juice and sugar using the method in this recipe. When cool add the yeast and ferment in the bucket for a few days. Then strain into a demijohn.
Let us know how you get on… if it works then you’ll have to write us a guest recipe for the website!
I have never made non kit wines before bur have loads of rhubarb in garden.I have used egg shells to clear consomme’s (clear soups) and they work well in them so will try if needed in wine ..
Have you got to be a member of this site, If so how does one join?
I’m just about to start on my homemade wine trip, still short of one or two things which I had years ago when I made Beer, like a heating belt, Hydrometer, thermometer (Gave them away), I in fact have three Demi-johns, two air locks, “Bruclens Cleaner & Steriliser, plus an never ending suply of optmisim. How many demi johns would be idea for the small mine maker?
hi 2TTGs, was pleased to find someone posting lovely and important things to do with the vegetable/ fruit stuff growing in ones plot, as i was looking for an easy rhubarb wine recipe.
Now admittedly i should have asked first but it became evident that your quantities were NOT for a demijohn the size of the one i inherited from the previous tennant (its a 5gallon one), so in haste i ran outside to cut more barb and had a few more kilos of sugar, but could only summon the strength to hack up 3kg worth of fruit (i must buy a kitchen knife). So when it came to toppng up with water i only filled to the 3gallon mark. Now i know you advised to fill ones demiohn to the top to exclude air so you might well tell me thats where it all went wrong.
But by the next day i could barely see any bubbles coming out of the airlock, or froth on the liquid (athough its a white container and not easy to see contents.)
My question is have i killed the yeast before it had time to work on the sugar? Could it have been too cold/ hot (i used half boiling half cold water)? or is it the air?
Should i dump this mess and leave it for the butterflies and start again with the right amounts of fruit sugar water to fill the 5G container? its been sitting a week now.
hope you can advise ive promised mates there will be homemade wine by xmas….!
Of all those things you mention the only one that would kill the yeast is a higher temperature than it likes.
My suggestion would be to give it a stir, add some more yeast and store it somewhere with a consistent temperature – not to hot, not too cool.
If that doesn’t start fermentation then I’ve no idea what’s going on!
And at some stage you should try to rack it into 3 x 1 gallon demijohns to keep the oxygen at bay.
I had less rhubarb this year so I added 3 mashed bananas. Also I used a “high alcohol dessert wine” yeast. This wine should be “interesting”.
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Rhubarb season comes and goes in the blink of the eye. In theory, it's in season from April to June, but depending on where you are, it can be much shorter. Moral of the story: When you see rhubarb, BUY IT. Then immediately make this jam. Because as much as we love rhubarb pie and rhubarb crisp, desserts only last for a day or two. This jam will stay good in your fridge for up to a couple months, and can make pretty much anything taste better&mdashsteel-cut oats, homemade biscuits, or ricotta pancakes.
Pectin or no pectin?
Some versions of jams add thickeners like pectin or lemon seeds and pith to give extra body to the finished product. We go the simple route with this recipe and let a slightly longer cooking time naturally thicken the rhubarb mix. A tablespoon of lemon juice perks up the bright notes of tart rhubarb flavor and helps to extract the pectin content out of rhubarb once heated. Just be patient, keep the pot on a medium-low heat, maintain a constant stirring motion to avoid burning, and perfect jam is on the way!
Store in clean jars.
To elongate the life of your jam, make sure you are storing them in clean, sterilized jars. We recommend boiling your heat-safe glass jars and lids in a pot of simmering water for a few minutes before transferring in your jams.
If you make this recipe, please rate it below and let us know how you liked it. We love hearing from you!
An Old Farmhouse Recipe
Rhubarb Stirabout is an old English recipe beloved of farmer’s wives and cottage gardeners. It’s a recipe I’d almost forgotten about until I happened upon a handwritten recipe in one of my late mother’s recipe notebooks. The funny thing is she never made it, as far as I can remember, but I do remember my grandmother making it, with rhubarb from her old cottage garden in Northumberland. She and my grandfather had about a dozen rhubarb crowns in their garden, so rhubarb was often on the menu.
I remember she got the recipe for Rhubarb Stirabout from the neighbouring farm, where Mrs Makepeace (the farmer’s wife), told her she made 2 or 3 of these for the farm worker’s tea, as they were easy to make and very filling. This recipe is a classic old-fashioned pudding, using fresh seasonal rosy red rhubarb and newly laid eggs, the finishing touch being a drizzle of golden syrup as soon as it’s baked. Serve straight from the oven with lashings of cream, it’s the perfect summer pudding for a rather wet and windy June day
I’ve tried to do some research into this old recipe, and it appears that a Stirabout is one of two things. It’s an oatmeal recipe hailing from Ireland, essentially Irish porridge, as well as the recipe that I know, which is an easy fresh fruit pudding recipe where the fruit is “stirred” into an enriched batter.
On researching the English version of a Rhubarb Sirabout, I discovered that there are two methods, my grandmother’s method, which I’m sharing today, and a method where the eggs are separated and the whipped egg white is added after the main batter has been made, and uses gooseberries.
Old-Fashioned British Puddings
Whichever version you decide to make, Rhubarb Stirabout is part of the genre of old-fashioned British puddings using fresh seasonal ingredients such as fruit, as well as being a comforting hot cuddle in a bowl, and is a welcome addition for “afters”, as we used to call dessert or pudding when I was growing up.
Living in the UK where we are prone to rain and cold, damp winters (and sadly summers sometimes too), a baked or steamed pudding is something to look forward to. We are a nation of “pudding makers”, and pudding eaters, both sweet and savoury. I love a good pudding, and today’s recipe for Rhubarb Stirabout is my new favourite.
- 500g rhubarb, chopped into chunks the length of your thumb
- 100g golden caster sugar
- 3 tbsp port (optional)
For the crumble topping
Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
Heat oven to 200C/180C fan/gas 6.
To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.