Spring Rhubarb Relish

We recently started getting a small Abel & Cole fruit and veg box delivered every week and although there are some things I've banned from the box one of the reasons I wanted to try out the delivery system was to widen my knowledge of how to actually use the fruit and veg that I'm not so keen on. This was put to the test a few weeks ago as I hovered next to the bin with the rhubarb that I hated, the baby I knew wouldn't touch and there was no point putting in a pudding for my away-with-work husband. There's got to be something I can do with this, I thought. And there was.

I like any excuse to get out my Preserves book and it didn't disappoint with my rhubarb problem. Really easy to make and Joe loves it this relish is perfect with cheeses, quiches and pork pies and makes a really nice change from more traditional chutneys.

Spring Rhubarb Relish

Makes about 4 x 340g jars

500g granulated sugar
100ml cider vinegar
1kg rhubarb (untrimmed weight)
125g raisins

For the spice bag:
50g fresh root ginger, bruised
2 cinnamon sticks, snapped in half
6 cloves

You will need a spice bag or 20cm square of muslin, a preserving pan and some jars.

1. First make the spice bag by tying up the bruised ginger , Cinnamon sticks and cloves in a 20cm square of muslin (or a pre-made spice bag).

2. Put the sugar, vinegar , 100ml water and the spice bag into a preserving pan. Heat gently to dissolve the sugar and allow the spices to release their flavours into the syrup. Remove from the heat and set aside to infuse for about 20 minutes.

3. While it's infusing, trim and wipe the rhubarb stalks and chop into 2-2.5cm chunks.

4. Add the rhubarb and raisins to the spiced syrup. Cook gently for 15-20 minutes until the mixture is thick, but the rhubarb is still discernible as soft chunks.

5. Remove from the heat and pour into warm, sterlised jars and seal with vinegar proof lids.

Use within 12 months.

Rhubarb relish does not photograph well...

Pickled Onions

This is the second year I've made these using the River Cottage recipe in Preserves: River Cottage Handbook No.2. They are delicious and everyone who I gave a jar to last year ate them up pretty quickly so I recommend making double quantities if you are making as presents for people.


Pickled Onions

Makes about 1 x 900g jar

1 kg small pickling onions
50g fine salt
600ml vinegar (cider, malt or wine)
150g honey or sugar
15g fresh root ginger, lightly bruised
2 tsp allspice berries
2-3 mace blades
2 tsp mustard seeds
1 tsp black or white peppercorns
1 cinnamon stick
2 dried chilli's (optional)
2 bay leaves

Now I use shallots because I can never find any pickling onions. I also use cider vinegar, sugar not honey, white peppercorns and leave out the chilli's but you can do whatever you want. You don't need a big pan for the vinegar but you do need a shallow dish for the onions to rest in over night and a big mixing bowl to put the onions in when you are preparing them for peeling.Sterilise enough jars before you rinse the onions so they are ready for you when you need them.

1. If you are using pickling onions you can use scissors to snip the rooty tops and bottoms off. If you are using shallots you will probably need a knife. Place them in a large bowl, cover with boiling water and count steadily to 20 (no more). Drain the onions and plunge into cold water - you will now find them really easy to peel.

2. Put the peeled onions in a shallow dish. Sprinkle with the salt, cover and leave overnight.

Salted onions in shallow dishes

3. Meanwhile pour the vinegar into a pan and add the honey or sugar, ginger and spices but not the bay leaves.

4. Cover and bring to boiling point. Remove from the heat and leave to infuse overnight.

5. The next morning strain the vinegar into a measuring jug.

6. Rinse the onions in very cold water, then drain and pack into sterilised jars, adding the bay leaves as you go. Pour over the vinegar (reheating first if you want softer onions) and seal with a vinegar proof lid.

Finished onions - need to leave for six to eight weeks

7. Mature for 6-8 weeks before using. Use within 12 months.

River Cottage Onion Marmalade

This recipe comes from the Preserves: River Cottage Handbook No.2. Not written by the man himself  but by Pam Corbin known as 'Pam the Jam'. I love these handbooks and recently bought myself No 3 which is bread which I haven't even attempted making but will do at some point... honestly.

Anyway, I'm never happier really than when making some sort of jam, pickle or chutney and having made this marmalade for Joe's family's Christmas hamper I was desperate to make some for me! Luckily it made a big kilner jar for our fridge and two jam jars for my parents and godparents so I looked like I was living in some sort of bubble of domesticity when in fact I had made it rather frantically that morning, left Joe to bottle it and run to get my hair done reeking of onion (the flat still has a slight whiff about it... that is one of the side affects.

Before discovering this recipe I made Rachel Allen's red onion jam from her book Bake, and I do really love this still so think I shall alternate between the two depending on my mood. This one is really great with cheese but you can use it on anything and makes for a yummy gift. I advise making it on a sunny day though as even the dog smelt oniony afterwards so you need windows open.

ONION MARMALADE
Makes 5 x 225g jars

100ml Olive oil
2kg onions, peeled and finely sliced
200g demerara sugar
150g redcurrant jelly
300ml cider vinegar
50ml balsamic vinegar
1 rounded tsp salt
1/2 tsp freshly ground black pepper

You'll need a big pan - the bigger the better. We used 14 onions in the end which is a lot once sliced. You need to have jars - whatever kind you like but they need vinegar proof lids. They'll need to be sterilised and warm though.

1. Heat the oil in a large pan over and medium heat and add the onions. Reduce the heat, cover the pan and cook, stirring occasionally, for 30-40 minutes until the onions are collapsed and beginning to colour.

Joe can chop 14 onions without crying. I can take the peel off one...

2. Add the sugar and the redcurrant jelly. Increase the heat and continue to cook, stirring more frequently for about 30 minutes until the mixture turns a dark, nutty brown and most of the moisture has been driven off.

3. Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red hot pan it will evaporate).

4. Return to the heat and cook rapidly for another 10 minutes or so, until the mixture becomes gooey and a spoon drawn across the bottom of the pan leaves a clear track on the base for a couple of seconds.

5. Remove from the heat and season with salt and pepper. Spoon into warm, sterilised jars and seal with vinegar proof lids. Use within 12 months.