Have a glut of rhubarb at the moment and have been freezing. This is a great recipe, which I finally made in the TMX. Usually do on the stove but it worked well. If you like it chunkier don't cut the apple up in TMX but just cube and add.
3 apples peeled, cored and quartered
Zest from one lemon
2 tspns mild curry powder (I make mine minus chile so I can add fresh to dishes as necessary)
2 small red chiles (or to taste)
A thumb sized piece of peeled fresh ginger
2 small brown onions, peeled and quartered
2 tspns salt
500 grams rhubarb cut into roughly 1 inch slices. (Mine was frozen)
170 grams dried cranberries
2 cups apple cider vinegar
2 cups brown sugar
Place everything except the cranberries and rhubarb into TMX and chop at speed 5 til looks roughly chopped (sorry didn't think of timing this).
Add rhubarb and cranberries and cook on varoma reverse stir or speed 1 for 30 minutes with the basket over lid to allow steam out and prevent splashing.
I started on stir speed and changed to speed 1 just in case it was catching, which it didn't.
You may need a shorter cooking time using fresh rhubarb. This was my first try and just decided on 30 mins and ignored it till time was up.
The ingredients, once chopped and with the added rhubarb and cranberries just fit at the maximum level of the jug.
Was lovely with blue cheese
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