- 700g rhubarb
- 150ml red wine
- 3 tbsp redcurrant jelly
- pared zest and juice of 1 large orange
- 2½ cm piece of fresh root ginger, peeled and thinly sliced
- 85g golden caster sugar
TipOr try this...
When elderflower is in bloom, and if you have a ready supply, replace the root ginger with one large head. Tie it in a square of muslin for easy removal.