Spring Rhubarb Relish

1. 1

   First, make your spice bag by tying up the ginger, cinnamon sticks, and cloves in an 8-inch square of cheesecloth.

2. 2

   Put the sugar, vinegar, 7 tablespoons of water, and the spice bag into a preserving pan.

3. 3

   Heat gently to dissolve the sugar and allow the spices to release their flavors into the syrup.

4. 4

   Remove from the heat and set aside to infuse for about 20 minutes.

5. 5

   Meanwhile, trim and wipe the rhubarb stalks and chop into 3/4- to 1-inch chunks.

6. 6

   Add the rhubarb and raisins to the spiced syrup.

7. 7

   Cook gently for 15 to 20 minutes, until the mixture is thick but the rhubarb is still discernible as soft chunks.

8. 8

   Remove from the heat; pour into warm, sterilized jars; and seal with vinegar-proof lids (see pp.

9. 9

   2122).

10. 10

    Use within 1 year.

11. 11

    Gooseberries will stand in quite readily for the rhubarb in this recipe.

12. 12

    For the spice bag, try using a mix of traditional Indian spices: 1 teaspoon yellow mustard seeds and 1/2 teaspoon each of fennel, cumin, nigella, and fenugreek seeds.

13. 13

    To bruise the ginger for the spice bag, simply whack it gently with a rolling pin or similar blunt object.

* Per serving · 4 servings · Values may vary.

No additional tips available.