When we were up at Mum and Dad's last week, our everyday lunch was fresh bread rolls, cold meat and salad. On the first day Mum insisted I try some new relish she's made, unfortunately she only pressed me once I'd had my roll and I was reluctant, because I am not a huge relish/chutney fan. I'll eat them, but won't be all out for them.
Rhubarb relish? Total game changer! This is my new favourite lunch, pictured above. And by favourite I mean totally obsessed. Wholemeal Prista crackers from Aldi, butter, rhubarb relish and Colby cheese (I use a veggie peeler because I like my cheese thinly sliced). And I am disappointed when this can't be my lunch. This relish stopped me in my tracks and I insisted on the recipe, because you know, I have a rhubarb plant that is thriving.
I am totally in love with this relish. Want to know what I'm on about? Have a go for yourself. Mum says it's super simple (I'm still enjoying the jar she generously gave me), and since my Mum isn't not prone to long, finickity recipes, you can believe this is super easy and unfiddly.
~ Rhubarb Relish ~
1kg rhubarb, chopped (about 1cm in length)
4 onions, finely chopped
4 cups sugar
10 teaspoons curry powder
1 cup white vinegar
- Combine ingredients in a pot and cook for 30 minutes.
- Blend if you think the rhubarb is too stringy (I would use a stab blender)
- Decant into sterilised jars and store in the fridge.
Ta da. You will need ten thousand rhubarb plants to keep up with the addiction this stuff will birth in you.