Rhubarb and ginger relish

Rhubarb and ginger relish

From
Harvest
Makes
500 ml
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut 400 g rhubarb into 2 cm pieces and put in a saucepan along with 1 seeded and finely chopped small red chilli, 2 teaspoons grated ginger, 2 cinnamon sticks, 1 star anise, 2–3 bruised cardamom pods, 115 g caster sugar and 80 ml white vinegar. Bring to the boil, stirring often, then reduce the heat to low and cook for 20–30 minutes, until the relish reaches setting point. (Drop a teaspoon of relish onto a chilled plate. Tip the plate. If relish doesn’t run it has reached setting point.) Pour into sterilised glass jars while still hot.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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