Rhubarb “Tamarind Paste”

A fruity, flavourful ‘eat it all’ twist on tangy tamarind paste.

We’ve opted for rhubarb – a ruby staple in gardens springing to life in the warmer months. Just don’t eat the leaves though, they are poisonous.

Directions

  1. Cook rhubarb on low heat in a saucepan with a small amount of water, covered with a lid.

  2. When the rhubarb is soft, remove the lid and continue cooking until it begins to dry. The rhubarb will begin to stick to the pan – this is what you want. Once this begins, remove from the heat and allow the caramelised rhubarb to soften from the pan, and it will be easily stirred in. Continue this until it is darker and tastes a little bitter.

  3. Add your other ingredients and cook further to reduce to a thickened jam like consistency.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

A fruity, flavourful ‘eat it all’ twist on tangy tamarind paste.

We’ve opted for rhubarb – a ruby staple in gardens springing to life in the warmer months. Just don’t eat the leaves though, they are poisonous.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Cook rhubarb on low heat in a saucepan with a small amount of water, covered with a lid.

  2. When the rhubarb is soft, remove the lid and continue cooking until it begins to dry. The rhubarb will begin to stick to the pan – this is what you want. Once this begins, remove from the heat and allow the caramelised rhubarb to soften from the pan, and it will be easily stirred in. Continue this until it is darker and tastes a little bitter.

  3. Add your other ingredients and cook further to reduce to a thickened jam like consistency.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

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