Rhubarb relish works perfectly with smoked fish although I like mine with Mrs Temples Walsingham or her new Wells Alpine cheese and a few crackers.
350 g / approx 3 stalks- Rhubarb – chopped small
350 g light brown sugar
350 g / 2 large onions – chopped small
250 ml red wine vinegar
1 tablespoon Norfolk Honey
1/2 teaspoon each of ground cinnamon, ginger and all spice
1/4 teaspoon each of ground cloves (6 no.) and black pepper
Add all the ingredients in to a large thick-bottomed saucepan.
Bring to the boil and then reduce down to a rapid simmer for approx. 30 minutes, stirring occasionally until thickened and chutnified* (the rhubarb will break down to a smooth chutney)
Cool slightly before transferring in to sterilized jars.
Store in the fridge until needed.
*Chutnified as you may have worked out is a made up name, I was teaching a Christmas Edible Gifts course and needed to use a name for describing when the Prune and Date Chutney was ready, when it got to the thick and sticky stage, just before it sticks to the bottom, catches and burns! Hence Chutnified = when its ready.
Tip – Try roasting 3 – 4 cm chunks of Rhubarb in the oven, drizzled with a little apple juice and maple syrup, bake for 20 minutes and serve with cinnamon infused Greek Yogurt – for a healthier dessert.