Rhubarb relish? Don’t knock it until you’ve tried it

It’s lovely with cheddar, eggs, at a barbecue or Christmas lunch, and it’s excellent as a gift.

Alex Elliott-Howery’s Rhubarb & Red Onion Relish. Picture: Alan Benson

Lovely with cheddar, eggs or at a barbecue or Christmas lunch, this is an excellent relish to stock in the pantry or give as a gift. Roasting the rhubarb really intensifies the flavour, so don’t skip this step. It also cuts down on cooking time, once it’s in the pot.

Rhubarb & Red Onion Relish

Preparation time: 30 mins, plus 20 mins sterilising, plus 10 mins heat-processing (optional)

Cooking time: about 1 hour

Storage: 6 months in the fridge, or up to 2 years if heat-processed

Makes: 4 x 300 ml (10½ fl oz/1¼ cup) jars

Alex Elliott-Howery. Picture: Alan Benson

Alex Elliott-Howery. Picture: Alan Benson

INGREDIENTS

• 1 kg (2 lb 4 oz) rhubarb stalks, washed, trimmed and cut into 5 cm (2 inch) lengths
• 2 Tbsp caster (superfine) sugar
• 500 ml (17 fl oz/2 cups) red wine vinegar
• 80 ml (2½ fl oz/⅓ cup) vegetable oil
• 500 g (1 lb 2 oz) red onion, thinly sliced
• 50 g (1¾ oz) grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground fenugreek
• 2–3 garlic cloves, crushed
• 500 g (1 lb 2 oz) apples, peeled and grated
• 200 g (7 oz/1 scant cup) brown sugar
• 1–2 tsp salt

METHOD

1. Preheat the oven to 180°C (350°F). Spread the rhubarb evenly over two baking trays. Sprinkle with the caster sugar and 80 ml (2½ fl oz/⅓ cup) of the vinegar. Mix with your hands to combine. Roast the rhubarb for about 20 mins until soft and slightly caramelised.
2. Meanwhile, heat the vegetable oil in a non-reactive, medium-sized saucepan. Add the onion and sauté over medium heat for about 8 mins, until soft and translucent. Add the ginger, spices and garlic and sauté for 2 mins until fragrant, stirring constantly.
3. Add the roasted rhubarb to the pan, along with the remaining vinegar, grated apple, brown sugar and salt, stirring to combine well. Reduce the heat to low.
4. Simmer, uncovered, for about 30 mins, stirring now and then, until the relish is thick and glossy, with no puddles on the surface.
5. Meanwhile, sterilise your jars and lids (see below)
6. Carefully fill the hot jars with the hot relish. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butterknife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.
7. Leave to cool on the benchtop, then store in the fridge for up to 6 months. To extend the shelf life to 2 years, heat-process the jars (see page 180) for 10 mins.
8. Once opened, refrigerate and use within 3 months.

Tip: If you have some relish left over after you’ve filled your jars, store it in an airtight container in the fridge and use within 3 weeks.

STERILISING JARS AND BOTTLES

1. To sterilise jars or bottles, give them a wash in hot soapy water and a good rinse, then place them upright in a baking dish in a cold oven. Heat the oven to 110°C (225°F) and, once it has reached temperature, leave the jars in the oven for about 10–15 mins, or until completely dry, then remove them carefully.
2. For hot packing, pour the hot chutney straight into the hot jars; for cold packing,let the jars cool before adding your pickles or preserves.
3. To sterilise the lids, place them in a large saucepan of boiling water for 5 mins, then drain and dry with clean paper towels, or leave them on a wire rack to air dry. Make sure they are completely dry before using.

Images and text from Pocket Pickler by Alex Elliott-Howery, photography by Alan Benson. Murdoch Books RRP $29.99.