Ingredients

• 300g Beetroot

• 200g Poached rhubarb

• 500g Caster sugar

• 500g Cider vinegar

• 1 Tbsp. Balsamic vinegar

• 1/2 Tsp. Sea salt

• 1 Tsp. Whole black peppercorns

Equipment

• Large bowl

• Potato masher

• Muslin cloth

• Jar or bottle (sterilised)

Method

• Peel, cube and poach the beetroots (alternatively purchase pre-cooked beetroot and save the juices).

• Place the poached beetroot and rhubarb in a bowl and lightly crush with a potato masher to start extracting the juices.

• Pour the sugar over and stir.

• Cover the bowl with cling film and place in the fridge for 48 hours, stirring every 12 hours to dissolve all the sugar.

• When ready the fruit should be swimming in a glistening syrup; drain the syrup and save the fruit for a dessert if desired.

• Pass the syrup through muslin cloth or a very fine sieve into a sterilised jar or bottle.

• Stir the vinegar, sea salt, and peppercorns into strained the syrup using a sterilised spoon.

• Cover and leave for at least 72 hours before tasting.