Seems that lots of people have an abundance of rhubarb, so why not make a sauce with them?
Spiced Rhubarb Sauce
1.5kg rhubarb (weight with leaves and ends of stalks removed)
3 cups white or cider vinegar
250g onions, diced
2 teaspoons grated green ginger
3 cloves garlic, chopped
1½ teaspoons salt
1½ teaspoons ground allspice
1 teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon mustard powder
1 tablespoon lemon juice
Cut the rhubarb stalks into 1cn pieces and add with the rest of the ingredients to a large saucepan.
Bring to the boil, stirring, and then cook over medium-low heat for one hours, then process till smooth with a stick blender or in a food processor (in the case of the latter, let the sauce cool for a few minutes first).
Cook for about 20 to 30 minutes more until until a sauce-like consistency is reached. (You can check for this by placing a spoonful on a plate – if, after a few minutes, no vinegary liquid forms a puddle around it, the sauce is ready, or very close to it)
Pour into warm sterilised jars and seal immediately.
Rhubarb Chilli Sauce
250g long red chilies, stalk ends removed
8 cloves garlic, peeled
1½ tablespoons chopped green ginger
4¼ cups white vinegar
4¾ cups sugar
2 teaspoons salt
500g rhubarb (leaves and base of stalks removed)
3 teaspoons cornflour mixed to a paste with 1½ tablespoons extra vinegar
Cut each chili into 3 pieces and place in food processor with the garlic and ginger. Process until finely chopped.
Place in a large saucepan with the 4¼ cups vinegar, sugar and salt. Bring to the boil, stirring.
Cut the rhubarb stalks into 6mm slices and add to the saucepan. Return to the boil and then cook for 25 minutes over medium heat.
Stir in the cornflour paste, cook for two minutes more, then pour into warm sterilised bottles and seal immediately.