Everyday Food
Ingredients
Method
1.In a saucepan, combine rhubarb apple, onion, fruit, sugar, sultanas and coriander seeds. Stir in vinegar.
2.Bring to boil, stirring. Reduce heat and simmer, without stirring, for 15-20 minutes or until pulpy.
3.Reduce heat to very low, and cook for 30 minutes or until the mixture is very thick and pulpy.
4.Spoon into clean jars, seal, label and store for a few weeks before serving.
Rhubarb is available all year and is usually sold as 500g bunches, trimmed of tops, which makes about 3/4 cup of cooked rhubarb. 1 cup chopped raw rhubarb is about 125g.
Note
