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Make with maincrop rhubarb, good with curries, oily fish and cheese.
500g granulated sugar
100 ml cider vinegar
1 kg rhubarb (untrimmed weight)
125g raisins
50g fresh root ginger
2 cinnamon sticks
6 cloves
Bruise the ginger with a rolling pin and tie it in a muslin bag with the cinnamon sticks and cloves.
Put the spice bag in a pan with the sugar, vinegar, 100ml of water, then heat gently until the sugar has dissolved. Set aside for 20 minutes.
Chop the rhubarb stalks in to 2 - 2.5cm chunks.
Add the rhubarb and raisins to the spiced syrup and cook gently for 15 - 20 mins until the mixture thickens. Don't cook too long as the rhubarb will start to break up too much.
Remove from the heat and pot in sterilised jars or bottles.
Use within 12 months.
This recipe is taken from Preserves: River Cottage Handbook No.2 by Pam Corbin.
See here for a blog post about making the rhubarb relish recipe.
