Its early June and we are still wading through mountains of rhubarb here. While waiting patiently for the summer fruits to come on — the strawberries still another 3 weeks away — this is the time of year we begin to tire of rhubarb compote and rhubarb pie, and look for new ways to use it up!
Never fear, rhubarb compote is here! I make mine in ginormous batches both for my own pantry and a couple of places around town, but this recipe of epic proportions is easily scaled down (OR up if you have a 20L or larger stock pot 😉 )
This recipe is made to be put up — hot water processed in mason jars with two-piece lids, therefore, it has enough sugar and acidity to ensure it will be shelf stable. Make to sure to follow safe canning practices — when processing your jars, a timer is your best friend to ensure you don’t skimp on their time in the canner.
Ingredients
- 6 quarts Granny Smith apples, peeled and chopped (1 dozen apple = approx 2 quarts)
- 7 quarts rhubarb, chopped
- 6 cups sugar
- 1 quart onions, chopped
- 6 cups apple cider vinegar
- 1 head garlic, minced
- 1 1/2 c sultanas
- 1 c Thompson raisins
- 1 c minced fresh ginger
- 1 T salt
- 2 T cracked whole coriander seeds
- 1/4 c black mustard seeds
- 2 T Fenugreek seeds
- 1 T whole cardamom seeds
- 1 T ground allsplice
Instructions
- Combine all ingredients in a large (16 L) stock pot
- Bring to a boil over medium high heat, stirring to ensure the sugar is dissolved.
- Reduce the heat to medium-low and let cook until the fruit is soft and the chutney has thickened -- stirring periodically to prevent scorching.
- When the chutney has thickened, ladle into sterile jars and process in a hot water bath to seal.
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wow! that sounds so interesting and delicious! and your photos are beautiful! so glad i found your blog!!