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Author Notes: Working with my son I had the chance to put up a few small batches of rhubarb. A few more will follow this weekend. Whether you consider this a sweet pickle or a sour compote, it works incredibly well on a Umami burger recipe with stilton and port; my son found that recipe in June's Food and Wine. —Sagegreen
Makes 6 four oz. jelly jars
- 6 large stalks of rhubarb (@ 1.25 pounds)
- 1/3 cup light brown sugar
- 1/3 cup of dark muscovado sugar
- 1 inch long knob of peeled ginger
- 1/8 cup yellow raisins
- 1 tablespoon fresh orange peel
- zest of one lemon, Meyer preferred
- 1 small serrano chili pepper (or jalapeno or poblano for less heat)
- 1/2 sweet onion cut into thin rings, then halved, optional
- 1 short stalk of lemon grass @4 inches
- 2 tablespoons rice wine vinegar
- 2 tablespoons ruby port (or brown ale)
- small pinch of sea salt
- The night before sprinkle half the brown sugar along the rhubarb stalks to help preserve the fruit later in cooking.
- The next day cut the rhubarb into 3/4 inch pieces. Add these with all the sugar into a sauce pan. Cut the ginger into tiny chunks. Split the pepper down the middle and remove the seeds. Combine all the ingredients in a pan and bring to a simmer. Cook until the rhubarb is tender, but still in tact. Remove the pepper and lemon grass before proceeding. This batch will be hot enough already.
- While hot, ladle into sterilized jelly jars, which you have boiled with lids for at least 10 minutes. Wipe the rims clean. Leave an inch of head room. Seal with two part lids. Let cool. Store in the refrigerator. Use within 1 month (conservatively). Serve with cheese, meat, toast, or even ice cream.
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