Rhubarb means spring is on its way! It is one of the first crops to be harvested in Britain and remains in season from February to July. Rhubarb is one of the few vegetables traditionally cooked as a dessert, but it can be a truly interesting addition to savoury dishes - and makes great ketchup!
- 1kg Rhubarb
- 2 Banana shallots
- 40g Ginger, sliced
- 60g Cider vinegar
- 75g Caster Sugar
- 1 Star Anise
- Dice the rhubarb and put into a pan with the rest of the ingredients.
- Boil until the rhubarb breaks down and the shallots are soft.
- Remove the star anise, blend until very smooth and season with salt.
- Store in the fridge and use as a dip for veg and chips - or on a veggie burger!