Gently cooked sweet zingy rhubarb meets aromatic London dry gin and a hint of warm stem ginger. A generous spoonful of this elegant condiment adds flair to a charcuterie platter, and also creates dazzling puddings. Or simply serve it on a cheeseboard with Black Bomber, Bouncing Berry and a luscious wedge of Brie or Camembert.
Cooked low and slow in traditional copper pans for gentle even heating.
