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Ingredients
  • 1kg Rhubarb, use pink or red stalks if possible
  • 250g Strawberries, hulls removed and halved or quartered
  • 1 Medium cooking apple, peeled, cored and cut into 2cm pieces
  • 200ml Aspall's cider or red wine vinegar
  • 1 tbsp Pink peppercorns, crushed
  • 1 tsp Sea salt
  • 125g granulated sugar
  • 1 to 2 tsp Tabasco or Sriracha sauce
  • 2 tsp Cornflour
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