Emma Alter
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After such a successful foray into canning and preserving last summer, I've been looking for interesting things to do this summer. I was thinking about making my own mustard, when I came across this one using rhubarb, one of my favourite spring treats.
It turned out to be extremely easy, and filled with house with an heady aroma while it was cooking. The mustard has a wonderful flavour, but I can't honestly say that I can taste the rhubarb. Of course, I tried it just after it was cooked, and after it sits in the jars for awhile, I'm sure the flavour will develop more depth. One of my jars didn't seal properly, so we'll be using that one right away and keeping it in the refrigerator while the other jars will join pride of place on my kitchen shelf, to be used throughout the year.
If you need a refresher course on the process of preserving, then take a look at my post from last year on procedure.
Rhubarb Mustard
3/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
1/2 teaspoon fenugreek seeds
3 cups rhubarb cut into 1/2-inch pieces
1/2 cup sugar
Just under 1 3/4 cup vinegar (cider vinegar, mostly likely)
1/2 teaspoon salt
- Grind the mustard and fenugreek seeds into a fine powder, leaving some portion of the yellow mustard seeds whole. Put everything in a wide pot and cook over medium heat until the rhubarb is helplessly soft.
- Run it though the coarse disc of a food mill if you like things smooth rather than chunky. Process 15 minutes in a boiling water bath if you want to keep it on the shelf.
From Gourmet.com.
Difficulty Level: Easy
Related Posts:
Preserving the Harvest: Green Bean Pickles
Preserving the Harvest: Spicy Dill Pickles
Preserving the Harvest: The Equipment You'll Need
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