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Rhubarb Relish

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Chutney Recipes,Jams, Jellies and Chutneys,Recipes | 1 Comment

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Lynley Ruck

Ingredients

  • 2 cups chopped rhubarb
  • 2 cups chopped onion
  • 2 cups brown sugar
  • 1 cup white wine vinegar
  • 1/2 teaspoon each ground ginger, cayenne and allspice

Method

Put everything into a saucepan over a medium heat. Cook for 30 minutes, or until soft and jam-like, fill sterilised jars and seal. Use with roasted lamb, chicken or with trout or salmon dishes.

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Method

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