Rhubarb Relish

    1 hour 50 minutes

    Fruit always goes well with pork and this rhubarb relish is no exception. Try making this - you can't buy it! Delicious.

    25 people made this

    Serves: 24 

    • 1 kg rhubarb, trimmed, washed and cut into 2–3 cm pieces
    • 3 medium onions, peeled and chopped
    • 1 1/2 cups sultanas
    • 1 1/2 cups brown sugar
    • 2 teaspoons ground ginger
    • 1 teaspoon mustard seeds
    • 2 teaspoons salt
    • 1/4 teaspoon cayenne pepper
    • 2 1/2 cups distilled white vinegar

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Put all the ingredients in a large saucepan or stainless-steel or enamel preserving pan and simmer, stirring frequently, for about 1 1/2 hours, or until the relish is thick and leaves a clear trail when a wooden spoon is pulled across the base of the pan. Do not allow the relish to cook too quickly or it will stick to the pan.
    2. Spoon into clean, warm, dry jars and cover immediately with vinegarproof lids. Label and date when cool. Store in a cool, dark, airy cupboard and use within two months.

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