Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes
From the Field Kitchen
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1 hour
-
Serves 2
1 Hour 45 Minutes
Serves Makes 2 jars
What you'll need…
- 500g Rhubarb
- 1 Medium onion
- 200g Caster sugar
- 200ml Cider vinegar
- 30g Fresh ginger
- 1 Cinnamon stick
- 1/2 Tablespoon cloves
The method
1
Chop your rhubarb and onion and grate the ginger.
2
Add all of the ingredients into a heavy based pan. Bring to the boil, then cook over a medium heat for 1 and 1/2 hours until the rhubarb is soft and has a jam like consistency.
3
Leave to cool for 10 minutes then divide into sterilised jars. Seal and store. Enjoy!
Recipe from Olive Magazine
