Rubies in the Rubble (www.rubiesintherubble.com) is a gourmet condiment brand with its heart firmly in sustainable food production.
The range is handmade in the UK from fresh fruit and veg that would otherwise go to waste. Whether it’s too big, too ripe for supermarket shelves, or just plain pear-shaped, any fresh and tasty produce can be used for Rubies’ delicious creations. January 2018 sees the launch of two inventive mayonnaises – Aquafaba Mayo and Chipotle Mayo (RRP £3.50 per 210g jar).
For the uninitiated, aquafaba (the Latin for bean-water!) is something of a revelation. Simply put, it’s the water drained from a can of chickpeas (or the byproduct from the cooking of legumes) which most of us wouldn’t think to reuse, but which mimics the effect of egg whites. Its unique mix of starches, proteins, and other soluble plant solids gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties. Rubies whisk it together with rapeseed oil, a pinch of salt and a squeeze of lemon juice along with a hint of Dijon mustard - or a good dose of Chipotle chilli powder - to create delicious vegan mayonnaise, with all the satisfying creaminess and sultry texture of regular mayo!
As with the original Rubies relish and ketchup ranges, the unctuous mayos are inspired by home-cooked family recipes, with flavour of the utmost importance. Chipotle Mayo is rich and deep with smoky spice and the Aquafaba Mayo provides a staple dip for all your potato needs or the perfect vehicle for your daily sandwich fillings!
Co-Founder of Rubies in the Rubble, Jenny Costa comments of the new launch, “We were inspired to get back into the kitchen after we saw a vegan foodie blogger was making gorgeous looking meringue with aquafaba, saying it performed just like egg whites – we were intrigued and so we started playing with how it could work in a condiment! Mayo is such a widely used staple, so it seemed like a brilliant opportunity to create something gourmet for vegans and non-vegans who will also appreciate the sustainable approach. Currently we source our aquafaba from a hummus manufactures. Every year hummus manufacturers empty gallons of water from cooking chickpeas down the sink when making hummus or any bean dip. At RITR we want to ensure we treasure our resources and make the most of everything we have so thought we would put this nutritious, golden liquid to great use in our new range!”
Key to the Rubies story is their belief that all good food should be cherished – a third of food produced worldwide goes to waste – Rubies work directly with UK farmers to source fresh fruit and veg from surplus produce. Every jar and bottle of Rubies delicious products champions fresh produce and raises awareness about the need to value food. Jenny comments, “I knew it was about much more than just making delicious-tasting preserves, I wanted to create a solution to food waste and, with every jar I made, raise awareness about the need to value our food supply. At Rubies in the Rubble, we are on a mission to encourage people to waste less, treasure their resources and live more sustainably. We want to save the planet one jar at a time by providing a delicious and practical solution to food waste. Ask any of our customers, and they’ll tell you that our range of condiments are too good to refuse”.
You can find the new mayos in Whole Foods and www.rubiesintherubble.com from January 2018. They’ll also be featured in Honest Burger’s brand new vegan offering and on offer at Oxford Circus’ Ethos.
The wider range is also in Waitrose, Ocado, Selfridges, Harrods, Fortnum & Mason, Lakeland, COOK, Not on the High Street, on Virgin Trains, in delis and cafés around the country (look out for special EAT dishes) and to this day, they’re still chatting to shoppers every Saturday at their original Borough Market stall.
Tagged in Vegan