This lightly spiced relish is really versatile and delicious with cheese, curries, lamb and pork.
INGREDIENTS
1 tablespoon vegetable oil
1 red onion, thinly sliced
1 teaspoon each yellow and black mustard seeds
1 tablespoon grated fresh ginger
¼ teaspoon chilli flakes
1 clove garlic, crushed
3 tablespoons brown sugar
3 tablespoons orange juice
3 medium stalks rhubarb, sliced 3 cm
sea salt
METHOD
Heat the oil in a wide sauté pan and add the onion with a good pinch of salt. Cover and cook for 5 minutes until tender.
Add the mustard seeds and cook until they start to pop then add the ginger, chilli and garlic and cook for 1 minute.
Stir in the sugar and once it has melted and is starting to caramelize, add the orange juice and let it bubble up.
Add the rhubarb, reduce the heat to low and cook for about 10 minutes until tender but not collapsing. Stir occasionally but don’t crush the rhubarb. Cool then store refrigerated for two
weeks. Makes about 1½ cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.