Spring Rhubarb Relish

Name: Spring Rhubarb Relish
Yield: makes five 8-ounce jars
Ingredients: 2 ounces fresh ginger, bruised; 2 cinnamon sticks, snapped in half 6 cloves; 2 1/2 cups granulated sugar; 7 tablespoons cider vinegar; 2 1/4 pounds rhubarb (untrimmed weight); 3/4 cup raisins

January 24, 2012

Season: May to July. Made with the reddish green stalks of main-crop or field rhubarb, this relish is quick and easy, involving much less cooking than a chutney would require. It is light, very fruity, and not too sweet. Delicious with curries, oily fish, chicken, and cheese and in sandwiches, it’s a versatile addition to the larder. Rhubarb, by the way, is very easy to prepare, but do take care to always remove the leaves, as they are poisonous.

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