Deutsch | English

Simple Rhubarb Mustard

There are may different ways to make rhubarb mustard, this one is quite simple and we really enjoyed it with seitan, asparagus and baked potatoes.

Simple rhubarb mustard

Yield: 1 & 1/2 – 2 cups

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 4 cups rhubarb
  • 1 jar mild grainy mustard (335 g)

Simple rhubarb mustard

Directions:

  1. Clean the rhubarb. Make sure to discard the leaves. Slice the rhubarb in 1 inch chunks.
  2. In a medium sauce pan, bring the water and sugar to a boil, thus making a simple syrup.
  3. Add the rhubarb and cook until the rhubarb has become very soft.
  4. Cook a bit longer to reduce the amount of liquid to about half, thus making thus intensifying the rhubarb flavor.
  5. Add the jar of mustard to the cooking rhubarb and mix well.
  6. Cook the rhubarb mustard mixture for about 10 minutes.
  7. “Can” or “jar” the rhubarb mustard as you would preserves.

Notes:

Chose a mild grainy mustard that you normally enjoy.

email
Join Club Vegalicious to print this post.
per quarterper year

Author: Chris Walker. This entry was posted on Monday, June 25th, 2012 at 9:26 pm. It is filed under Condiments, Rhubarb. You can follow any responses to this entry through the RSS 2.0 feed.
Creative Commons License
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.

Click on the image of the post, if you are interested in buying a print or license. For more images like this: Food & Drink gallery

2 Responses to “Simple Rhubarb Mustard”

  1. void says:
    June 25, 2012 at 10:08 pm

    Mh, sounds good!
    That seitan looks good too. Did you make that yourself?

  2. Chris says:
    June 26, 2012 at 12:25 am

    Hi Void, Thank you for your comment.The mustard is very tasty indeed.
    And, yes..I made the seitan myself.. We make it from scratch, from a bag of flour. The old fashioned, original way, washing the starch out of the flour, then slowly cooking the gluten in a flavored broth for 2-3 hours.
    For the “corned beef” flavor, we made a herb mixture and rolled the seitan in it and mixed it into the gluten itself as well as in the broth. It was a very nice diner. I hope you try making the mustard while rhubarb is still in season. It’s really a nice condiment and quite useful for other recipes as well.

Leave a Reply

Spam Protection by WP-SpamFree