Rhubarb Relish

The first of the Rhubarb is growing well and as it needs pulling I thought I'd make a relish. Lovely with cheese or a pork dish this is the best way for us to enjoy the abundance we have. The relish has a shortish life of about 2 months but if you are like us, that wont be a problem as we will have run out well before then!

To make you will need:

900gm Rhubarb, trimmed, washed and cut into equal small ish size

450gm Onions, peeled and chopped (I prefer red though either will do)

225gm Sultanas

340gm Soft Light Brown Sugar

2 lvl tsp Ground Ginger

1 lvl tsp Mustard Seeds

2 lvl tsp Salt

¼ lvl tsp Cayenne Pepper

570ml Distilled Malt Vinegar

Put all ingredients into a pot simmer for about 1½ hours stirring frequently, until relish is thick and leaves a clear trail when wooden spoon is pulled across base. Don't cook it too quickly as it will stick to the pan.

Spoon into clean warm jars and cover immediately with vinegar proof lids. Store in dark cool place and enjoy.