Rhubarb Relish

Makes 3 x 260ml jars Prep time: 5 minutes (plus extra to draw out moisture from the rhubarb) Cooking time: 30 minutes
This bright vibrant relish is quick and easy to make; the method is broken down into a couple stages. Rhubarb has a high water content and to help keep the pieces whole when cooked the rhubarb is first steeped in sugar. Whilst the rhubarb macerates the vinegar is infused with a mix of warming spices flavours resulting in seasoned relish without lots of bits and pieces in it. For greatest colour it is best to use either the vibrant pink stalks of ‘forced’ rhubarb, or the early red shoots of field rhubarb. Enjoy with piquant cheese - its great in a sandwich; with curries; pastrami/cold meats or as a side with couscous or similar.