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schottin19
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PdfSweet-tart rhubarb + caramelized onions + warm spices = flavor bomb in a jar.
🧄🥄 Ingredients:
Sauté aromatics:
In a large pot or deep skillet, sauté the onion in a splash of oil until soft and slightly golden (5–7 mins).
Add everything else:
Add rhubarb, apple (if using), brown sugar, vinegar, mustard seeds, and remaining spices. Stir to combine.
Simmer it down:
Bring to a boil, then reduce to a low simmer. Stir occasionally and let it cook uncovered for 30–40 mins, or until thick and jammy but still chunky. The rhubarb will break down a bit, but you want some texture!
Adjust flavor:
Taste and tweak—add more vinegar if it needs more tang, or a pinch more sugar if too sour.
Cool & store:
👩🍳 Instructions:
Let cool slightly, then spoon into clean jars. Store in the fridge for up to 2 weeks (or process in a water bath for longer shelf life).
🧀 Serving ideas:
With grilled sausages or pork
On burgers or sandwiches
Over cream cheese or brie with crackers
Mixed into couscous or quinoa salads