Rhubarb and red onion relish recipe
Wonderfully pink and deliciously sweet, rhubarb is a true taste of spring time. For a savoury twist, try pairing with red onions, cinnamon and pepper in this tasty relish recipe. It's great for a cheese board, or with pork chops and sausages.
See method- Makes 3 x 200g jars (about 650ml*)
- 15 mins to prepare and 30 mins to cook
- 14 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 2 x 400g packs rhubarb, trimmed and cut into 3cm chunks
- 2 red onions, finely sliced
- 200g light brown soft sugar
- 200ml cider vinegar
- 1 star anise
- 1 small cinnamon stick
- 10 black peppercorns
- 3 bay leaves
Each serving contains
- Energy
- 60kJ 14.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.5gProtein 0.2gFibre 0.3g
Method
- Put half the rhubarb in a heavy-based pan with all the other ingredients. Simmer over a high heat for 20-25 mins, stirring occasionally, until the all the liquid has evaporated and the relish is thick and jammy. The rhubarb will break down completely. Remove the whole spices, if you like.
- Stir in the remaining rhubarb, reduce the heat to medium and cook for a further 10 mins until the rhubarb is soft but retains its shape. Stir frequently to prevent it catching. Cool completely and chill for up to 4 days, or transfer the hot relish to sterilised jars to keep, sealed, for up to 3 months.
- See more Side dish recipes
Tip
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.
