Rhubarb Plum and Ginger Sauce

As far as plum sauces go this one from Awapuni Nurseries is an easy recipe to make, and with the addition of rhubarb and ginger it’s extra delicious! It would be lovely as a dipping sauce for springs rolls and dumplings or stirred through stir-fried veges. Experiment with adding more ginger and chilli if you like more of a kick.

Unopened the sauce should last for a couple of months on the shelf, once open it will last for several weeks in the fridge.

Rhubarb Plum and Ginger Sauce

3/4 kg of plums

2 cups of brown sugar

2tbs of honey

2 chillies

100g of grated ginger

300g of rhubarb

100ml of water

Prep

Preheat oven to low heat of 50 degrees, this is just to sterilise the jars.

Halve your plums and remove the pips (makes it much easier than throwing the plums in whole!)

Remove leaves from the rhubarb and chop the stems up.

Add boiling water to your jars and let sit for 10 mins, then put them in the oven to dry out and to get rid of any germs!

Method

Cook your rhubarb with a 3tbs of sugar and some of the ginger. Cook until soft.

Throw all of your plums, water, sugar, ginger, chilli in a pot and put on a low heat and simmer for 30mins.

Add the rhubarb to the mixture and leave it on the stove for another 15 mins.

Cook the entire mixture until all the plums have broken down and the mixture looks like a syrup.

Bottle the sauce up while it’s still warm.

The sauce should last for a couple of months as we didn’t use as much sugar, but only for two weeks once opened.