MAKES 1 JAR
300g rhubarb (trimmed weight) stems about 1.5cm thick
100g golden caster sugar
2 tbsp cider vinegar
50g raisins
1 bay leaf
1 star anise
1 slice fresh ginger root 1cm thick
¼ tsp sea salt
- Preheat the oven to 190C/170C fan/gas 5. Slice the rhubarb into 1cm lengths and arrange in a small, shallow baking or gratin dish. Scatter over half the sugar, cover with foil and bake for 45 minutes until the fruit is soft and has given out its juices.
- Tip the fruit and juices into a sieve set over a small pan to collect the liquid, then stand the sieve over a medium bowl. Add the remaining ingredients to the pan including the rest of the sugar, bring to the boil and simmer for 12-15 minutes until thick and syrupy.
- Discarding any more juices given out by the rhubarb in the sieve, gently tip the fruit into the pan and turn it a couple of times to coat it and combine. Carefully transfer the relish to a small dish or pretty jar and leave to cool. You can leave in the flavourings and remove them on eating. The relish keeps well in the fridge for several days, in which case bring it back up to room temperature to serve. This goes beautifully with roast or grilled lamb in place of redcurrant jelly or with good cheddar cheese in place of chutney.