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Perfect with slow roast Pork
Servings 4
Calories 128 kcal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins

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.
Keyword rhubarb
Course Classic Main Courses, Dressings & Sauces, Main Course
Cuisine ITV This Morning, Spring
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