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How to make Spiced rhubarb relish

Yield = 2
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 3 teaspoons olive oil
  • 4 French shallots, thinly sliced
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) red wine vinegar
  • 2 tablespoons port
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 dried bay leaf
  • 5 whole cloves
  • 2 strips orange rind
  • 1/2 teaspoon black peppercorns
  • 6 rhubarb stems, trimmed, cut into 2cm lengths
  • Chargrilled bread, to serve
  • Soft cheese, to serve

Method

  • Step 1 Heat oil in a saucepan over low heat. Stir in shallot for 4 minutes or until soft. Stir in sugar, vinegar, port, cinnamon, star anise, bay leaf, cloves, orange rind and peppercorns and cook for 1-2 minutes or until sugar dissolves.
  • Step 2 Bring to the boil. Simmer for 12 minutes or until reduced slightly. Stir in the rhubarb. Bring to a simmer. Cook, stirring occasionally, for 5-6 minutes or until rhubarb is just tender. Cool for 10 minutes. Transfer to a sterilised jar or airtight container. Place in the fridge overnight to develop the flavours. Stand at room temperature for 1 hour before serving. Serve with bread and cheese.