Rhubarb with a twist

Try this simple recipe to make a lip-smackingly great ketchup 

Rhubarb is bang in season right now – and utterly delicious! For something a little different why not try this simple recipe for rhubarb ketchup which works amazingly with pork belly. It’s a cross between a jelly and a puree that can brighten a main course, making for a cracking weekend dish or maybe something a little different for Easter.


• 250g trimmed rhubarb

• 100g apple juice

• 8g agar agar

• sugar


For the ketchup:

Poach the rhubarb until soft then add the apple juice, agar agar and sprinkle sugar to taste. Boil for 20 seconds then pop in fridge to set.

For the roast pork belly:

Score 1.5 kg of pork belly using a very sharp knife, salt and roast skin side down on a non-stick tray at 180c for an hour. Turn and then roast till crisp (around another hour).

The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. Remove the pork from the oven and leave to rest for 10 to 15 minutes before carving.

Once cooked, drain the fat, add a ladle of chicken stock and a teaspoon of flour to make a nice meaty sauce.

To serve

Blitz the rhubarb ketchup in a blender until smooth and pour into a bowl. Garnish the pork belly with watercress and a little shaved fennel. Serve with the rhubarb ketchup alongside. Yummy!