Perfect with slow roast Pork
Ingredients
- 500 g rhubarb, cut into 2cm chunks
- 50 ml cold water
- 100 ml white wine vinegar
- 100 g caster sugar
- salt and freshly ground black pepper, freshly ground
Instructions
- Wash the rhubarb well and place it into a stainless steel pan.
- Add the water cook over gentle heat until you have a thick stew.
- Liquidise then pass through a fine sieve.
- Then add the caster sugar, salt, pepper and vinegar to the sauce and bring to a boil.
- Cook down gently until the sauce is thick, similar to double cream. This will take about 15-20 minutes.
- Serve warm over pork and crackling.
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Nutrition Facts
Rhubarb Ketchup
Amount per Serving
Calories
128
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
8
mg
0
%
Potassium
370
mg
11
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
