This relish is our family favourite, its fantastic with all cheeses and my husband’s favourite try it on a bagel with butter and cream cheese – delish!
1kg rhubarb, cut into 2cm pieces
3 medium onions, diced finely
2 teaspoons of curry powder
180ml white vinegar
2 cups of sugar
1 teaspoon salt
¼ teaspoon pepper
Place all ingredients in heavy based pan, bring to the boil and cook for 45 minutes, if it gets too dry add a little more vinegar. Bottle in hot sterilised jars, then seal. Store in cool, dark place, stores well. Refrigerate once open.