 “I can’t remember where I got this recipe from, and it’s one that I have never written down, until now that is, so I guess it probably changes a little every year, just like my dancing style,” says Keith Abel. “But unlike the dancing, I think it gets better! Delicious with roast meats.”
Ingredients
(Serves 8 as a condiment)
3 or 4 stalks of rhubarb, topped, tailed and chopped into 1cm (½ pieces)
1 onion, peeled and roughly chopped
A glug of wine vinegar
A glug of dark rum
2 tbsp runny honey
2 garlic cloves, peeled and crushed
A pinch of chilli flakes
A couple of pinches of ground cardamom
½ mug of chopped dried fruit of your choice - raisins, sultanas or whatever you have
Method
Simply combine all the ingredients in a heavy-based lidded pot. Bring to the boil, then reduce to a simmer for about 10 minutes with the lid on. Simmer for a further 5 minutes with the lid off, stirring every now and then during the cooking process.
Remove from the heat and taste to see if you want to add more honey, rum or vinegar to suit your taste. Serve warm or cold.
Aga method
2,3 and 4-Oven Aga
Bring to the boil on the boiling plate, then place in the simmering oven for 10-15 minutes. Finish on the simmering plate uncovered, stirring occasionally.
This recipe is from Cooking Outside the Box by Keith Abel, Collins, priced at £17.99
For more recipes from the book see Aga magazine, Issue 1. To subscribe to the magazine visit www.agamagazine.co.uk
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