Rhubarb relish

Combine all the ingredients in a pan.

Cook uncovered over low heat for about 1 hour and 15 minutes or until the mixture reaches the desired consistency.

Stir from time to time.

Cool down and keep in the fridge in a closed container.

Serve with beef burgers or other types of cooked meat, like ham.

Yield: 625 ml of relish.


625 ml of rhubarb, diced

625 ml of onions, chopped

250 ml of apple cider vinegar

500 ml of brown sugar, slightly packed

7 ml of salt

2.5 ml of clove

2.5 ml of cinnamon

2.5 ml of allspice