Ingredients:
- 500g rhubarb, washed and sliced into smallish chunks
- 2 red onions, chopped
- 6 dried apricots, chopped
- 2 chillis, chopped
- 425g sugar
- 500ml vinegar
- 50ml water
- 1 tsp ground ginger
- 1.5 tbl sp curry spices
- 2tsp salt
No custard or cream required when eating this rhubarb but, that said, you could!
This relish can be used in almost anything to liven up your food.
Use it on its own with cheese or as a condiment, mix into some mayo or creme fraice to make a dip; add to a sauce to pep it up etc etc. The choices are endless!
1. Cook the rhubarb and onions in the water and vinegar for approx 10 minues.
2. Stir iin the rest of the ingredients and simmer under a lid for 45 minutes, stirriing occasionally to prevent sticking to pan.
Either pot up in sterilised, lidded jars as for jam or it will just keep in the fidge for several weeks.
