Preparation

1

Step 1

Wash, peel and chop the rhubarb. Peel the onions and garlic and dice finely. Halve the chilies, remove the stem, seeds and white partitions, and also finely dice the pod halves.

2

Step 2

Heat the oil in a pan and sauté the rhubarb, onions, garlic and chili cubes for about 10 minutes.

3

Step 3

Stir in maple syrup, tomato paste, apple cider vinegar and mustard.

4

Step 4

Season with sugar, salt, pepper and paprika powder.

5

Step 5

Puree the mixture.

6

Step 6

Pour into the prepared bottles and close them with a preserving ring, glass lid and preserving clips. Cook in a 100°C water bath for 90 minutes.

For the recipe, you'll nee:

Ingredients

Portions

4

Food

  • 450.0 g Rhubarb
  • 2.0 Onions
  • 1.0 Garlic clove
  • 2.0 small Chilli pepper
  • 2.0 tbsp Olive oil
  • 80.0 ml Maple syrup
  • 50.0 g Concentrated tomato puree
  • 4.0 tbsp Apple cider vinegar
  • 5.0 tsp Wholegrain mustard
  • 1.0 tsp Sugar
  • Salt, ground pepper
  • 1.0 tsp Smoked paprika powder