Sticky Rhubarb chutney goodness…sultanas, dates, ginger and onion…perfect for cheese and crackers at Crimbo!
Crumblicious!!!
Anybody who knows me, knows that Christmas = ZoBird Hampers. My Dad in particular is very hard to provide gifts for, bar novelty fishing t shirts and humorous mugs, so a hamper is the best opportunity for me to create tasty goodies, using up the glut of home-grown veg/fruit, whilst adding the extra loving touch of something home-made and tasty! My Mum is also always asking for the next jam or chutney…she loves my home-made jam slavered over ice cream or crackers…as you can tell i’m in high demand! Unfortunately the poor likes of my work-mates, get fobbed off with jars of tasty delights each year, whether they like it or not. So here is an opportunity to start your Christmas shopping early.
Today has been rather eventful as last year I froze some blackberries that I’d picked with my bestie Ollie, whilst also bagging up the leftover garden apples and some cheap blueberries from the supermarket. As a result these created a multi-fruit ominous jam! Om nom! On top of this the rhubarb in the garden was getting C-R-A-Z-Y! Last year my fiancé Grant brought me a baby rhubarb…he was so cute in his little tub, one crown and petite…this year this happened:
It’s the size of ma HEED!!!
Time to top and tail…leaves are poisonous peeps!
And so the next 2 recipes were born, medley’s from other recipes and a usual ZoBord twist: Rhubarb Chutney & Rhubarb Crumble:
This first recipe is a bit of a twist from the Frugal Queen blog I stumbled across, she’s ace and definitely worth a nosey on her blog!
Rhubarb Chutney Ingredients:
- 900g chopped and washed rhubarb
- 900g granulated sugar
- 225g sultanas
- 225g dates
- 1 pint of malt vinegar
- 25g salt
- 25g ginger powder
- 1 onion finely chopped
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground black pepper
Method
Get all your ingredients out for the chutney and after topping and tailing the rhubarb, cut in to 1cm chunks
Chop your dates
Throw all the ingredients in your jam pan, pouring the vinegar over last!
Stir it all together before putting on a hob on full heat…
Bring to the boil and stir to ensure everything is mixed, put down to a simmer heat and leave for 1hr…sticky rhubarb chutney here you come!
Meanwhile, wash around 6 jam jars and their lids, place them in a low heated oven (between 50-100degrees) to sterilise
Now to jar it all up – hot jars, hot contents….never cold jars else SMASH!!!
Use your jam funnel – or a cut plastic bottle to funnel the goods in to the jars.
Level the tops, then place a greaseproof disc on top and the lids – tightly close
Leave to cool fully before storing in a cool, dark place…this will be perfect in 3 months but will keep for yonks!
Yay!!! Chutney for cheese…but hang on I hear you cry…we STILL have some rhubarb leftover!! Have no fear, recipe 2 is here:
Rhubarb Crumble – Homegrown (Blyth) Rhubarb, infused with OJ & Star Anise, topped with oaty, buttery crumble goodness!
This little recipe is a bit of a medley of a James Martin recipe, Simon Rimmer recipe and ZoBird crumble topping! Be aware this recipe makes 4 (2people) crumbles, which I am actually freezing before transporting to various people as gifts. It could be halved to make a hearty pud in one dish for 4 people – ideal for a post-tea sweet treat! Cover in custard or top with ice cream!
Rhubarb Crumble Ingredients
- 800g rhubarb
- 300ml orange juice (preferably freshly squeezed)
- 180g caster sugar
- 3 whole star anise
- 2 cinnamon sticks
- 120g wholemeal flour
- 120g butter
- 60g oats
- 60g polenta/cornmeal
- 60g soft brown sugar
Method
Wash, top and tail your rhubarb
Cut in to 2inch chunks
Pop on a tray and place in the oven for 10mins at 180degrees
Meanwhile place the OJ, star anise, sugar, cinnamon and vanilla extract in to a saucepan – put on to boil and then simmer until it thickens
Now for the multi-textured crumble!
Rub together the flour and butter until it resembles breadcrumbs
Now add the oats and polenta, stirring it through thoroughly and rubbing out any lumps
Now add the sugar and stir through – set aside
Remove the rhubarb from the oven and add to the OJ mixture after removing the cinnamon and star anise
Stir through thoroughly – the rhubarb may break up a little – this is GOOD!
Pour in to the four tins – I used takeaway tubs I bought from £land!
Pop in to the 180degrees oven for 35mins until they go golden coloured
Crumblicious!!!
So there you have it! 2 tasty recipes to help you use up any rhubarb knocking around at home!
Enjoy baking kiddos!
Love ZoBird xxx