Try this as a side with your next pork roast.
Makes 1 ½ cups.
|6||Plums, small red, cut in half and stones removed (Main)|
|1||Red chilli, halved and deseeded|
|½ cup||Red wine vinegar|
|½ cup||Caster sugar|
|4 stalks||Rhubarb, cut into 2.5cm lengths (Main)|
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- Place the plums, chilli, star anise and red wine vinegar in a small heavy-based saucepan. Add half of the measured sugar and bring just up to the boil, stirring well.
- Reduce the heat to low and simmer plums for 20 minutes, stirring occasionally. You should have plums with a jam-like consistency.
- Meanwhile, place the rhubarb, remaining sugar and a splash of water in a medium-sized saucepan. Stir gently and bring to a simmer over medium heat, then cook for 2 minutes or until the rhubarb is just tender but not falling apart.
- Combine the plums and rhubarb and spoon into a sterilised jar and leave to cool. Keep refrigerated and eat within 2 weeks.