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Wonderfully pink and deliciously sweet, rhubarb is a true taste of spring time. For a savoury twist, try pairing with red onions, cinnamon and pepper in this tasty relish recipe. It's great for a cheese board, or with pork chops and sausages. See method
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Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.