Adapted from Nigella Lawson’s Feast.
- 1kg rhubarb, trimmed and cut into 5mm slices
- 300g soft brown sugar
- 2 vanilla pods
- 2 tsp ground mixed spice
- 200g raisins
- 250g sultanas
- 225g currants
- 2 tbsp cherry brand
Put the sliced rhubarb with the sugar into a large pan. Cut the vanilla pod in halves length ways and scrape out the seeds, then cut each half into pieces, adding seeds and pod slices to the pan. Add the mixed spice and cook for about 5 mins.
Add the dried fruits and simmer for about 30 mins. Stir in the brandy and take off the heat. When it’s cool enough to handle, bottle in jars.
Makes 1.25 litres.