Rhubarb Vanilla Mincemeat

Rhubarb Vanilla Mincemeat

1 kg rhubarb, trimmed and cut into 5mm slices
300g soft dark brown sugar
2 vanilla pods
2 teaspoons ground mixed spice
225g raisins
225g sultanas
225g currants
2 tablespoons brandy

Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod into halves lengthways and scrape out the seed, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 minutes.

Add the dried fruits and simmer for about 30 minutes. Stir in the brandy, and take off the heat. When mixture it is cool enough to handle, bottle in jars.

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