- 250g English rhubarb, cut into 2cm chunks
- 50mls cold water
- 4 tbsp red wine vinegar
- 6 tbsp caster sugar
- 1 tbsp cornflour mixed with 4 tbsp cold water, if needed
- 4 x150g British turkey breast steaks
- 6 tbsp flour
- 3 eggs
- 200g dried breadcrumbs
- Oil and butter for frying
Wash the rhubarb well and place into a stainless steel pan. Add the water and cook over a gentle heat until you have a thick stew, then liquidize and pass through a fine sieve.
Add the caster sugar, salt and vinegar to the sauce and bring to the boil. Cook down gently until the sauce is thick, similar to double cream, this will take about 20 minutes. Or thicken with a little cornflour and water.
Meanwhile, cut each turkey steak in half, place in between two pieces of cling film, then gently beat out as thin as possible. Repeat with all the pieces.
Dip each piece of turkey in flour, egg and then breadcrumbs. Gently fry in a little oil and unsalted butter.
Serve with the rhubarb ketchup, steamed new potatoes and fried onions.
Tip: If rhubarb is out of season, follow the same recipe but use apples and white wine vinegar instead of the red wine vinegar. Add a little fresh chopped mint if liked.