This is an adapted recipe from a Riverford Organic Farmers. My wife, Maggie, adapted it whilst making the given recipe for herself. It is quick easy and very tasty. As we have my late father-in-law’s rhubarb growing with real gusto in the garden, it was pleasing to find a real alternative use for it. I have also discovered eating rhubarb raw with bananas and yoghurt is a spot on breakfast.
The real game changer is that I preferred it to the regular recipe so it wasn’t even like a sad alternative. The flavour was fuller. The use of water instead of orange juice made the difference I think. The result is a tangier, less sweet final product.
This is the recipe for a small quantity seen in the picture. If you are going to store it or make it for more people then just multiply up your ingredients.
- 150g rhubarb, cut into small pieces
- 3 tbsps sweetener
- Zest of one orange
- 125ml water
- 1/2 onion, finely chopped
- Chilli powder (1tsps for average fire and 2tsps for a bit more umph)
- Put all the ingredients in a pan together.
- Bring to the boil and simmer for 20 minutes, stirring occasionally .
- Add water if becoming too thick and cook for longer if too wet.
I ate mine with some sweet potato and chick pea felafel and also with a burger and it was grrrrrrrrrrreat (to quite Tony the Tiger).