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
6 four oz. jelly jars
large stalks of rhubarb (@ 1.25 pounds)
light brown sugar
cup of dark muscovado sugar
inch long knob of peeled ginger
fresh orange peel
zest of one lemon, Meyer preferred
small serrano chili pepper (or jalapeno or poblano for less heat)
sweet onion cut into thin rings, then halved, optional
short stalk of lemon grass @4 inches
rice wine vinegar
ruby port (or brown ale)
small pinch of sea salt
In This Recipe
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.