Sort ingredients
rebeccaiross
QR Code
Listen
Pdf
Crush the top four seeds in a pestle and mortar, but don't grind them to a powder.
In a medium-sized saucepan, heat the oil to a medium high heat. Add the mustard seeds and wait thirty seconds or so until they start popping.
Immediately add the crushed seeds and let them sizzle for a few seconds.
Add the chopped rhubarb, clamp on the lid and turn the heat down to medium. Cook for seven minutes or so until the rhubarb starts to break up.
Add all remaining ingredients, give a good stir and put the lid back on. Allow to simmer for a further five minutes, by which time the rhubarb will have broken down. Taste test at this point. If the pickle is too tart, stir in a further tablespoon of sugar.
Take off the heat and remove the saucepan lid, allowing some of the steam to escape.
Pour or spoon into sterilised glass jars and leave to cool before screwing the lids on tightly.