rhubarb relish

rhubarb chutney - thesecondhandcity.com

My latest collection (that I have actually started and now have enough to use) is willow pattern china.

Two years ago I started a collection of large rose patterned china (any colour, just large roses), and I found some great Johnson plates and my sister bought me a beautiful secondhand dinner set in this theme with pink roses.  Unfortunately it wasn’t that friendly with my dishwasher, and I ruined a lot of it.  The lovely old roses have faded and nearly disappeared on some pieces.

So, in 2014 I officially abandoned that collection for every day use (I threw some of it out but I still have the better pieces in my cupboard for special ‘hand washing’ occasions) and have moved on to blue and white, with a willow pattern base.  Hardy, dishwasher proof and lovely!

I am not too fussy about where it comes from.  I have some Johnson pieces and some Churchill pieces.  I have also mixed in a bit of plain white and matching blue and white (dishwasher safe) pieces while I build the willow pattern collection.

The picture above shows ones of my dinner plates, out with the rhubarb relish I made for Christmas.  We ate this relish on Christmas day with our roast beef and I also gave jars away as presents.

My mum loved it.  She returned her jar before the holidays even ended and asked me to make some more.  As we now have some more rhubarb in the garden I think I might.

Here is the recipe just in case it you have some rhubarb too!

Rhubarb Relish

2 cups chopped rhubarb

2 cups finely chopped onion

2 1/2 cups brown sugar

1 cup red or white wine vinegar

1 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon pepper

Put all these ingredients in a pot on the stove and cook for 30 minutes.  Bottle.  Voila!

 

 

6 comments

  1. I wwas recommended this blog by way of my cousin.I amm now not certain whether or not
    this submit is written through him as no oone else recognise such certain about my difficulty.

    You are incredible! Thanks!

    Like

Leave a Reply to Merryn Coughlin Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s