Rhubarb Relish

Rhubarb Relish (A version of Diana Henry’s)

Brilliant with grilled/fried/Bbq'd mackerel or pork or lamb or lots of other things....

200ml cider vinegar (I used a mix of rice and cider vinegar)

300g caster sugar

2 star anise

1 globe crystallized ginger in syrup, cut into shreds

1 small red chilli, halved, deseeded and cut into shreds

1 red onion, very finely sliced

350g trimmed rhubarb (I would make it 500 g)

Put the vinegar and the caster sugar in a pan and bring to the boil, 

stirring every so often to help the sugar dissolve. Add the ginger and chilli 

and simmer for 10 minutes.

Add the onion and  cook, simmering and uncovered, for 10 minutes. The onions will get soft in this time and the mixture will become thicker.

Now add the rhubarb and simmer gently for about 4 minutes more, or enough time for the rhubarb to become just tender. Don't overcook as you want the 

rhubarb to remain pink and the shape of the pieces to stay intact. You 

are not making a chutney. Leave to cool. The mixture will thicken a 

bit as it cools.

You could drain the relish then reduce the remaining liquid until it thickens even more.