Sweet-sour rhubarb relish

This is an excellent relish to eat with pork – grilled, roasted or barbecued.  It will keep for days in a fridge but the flavour of the mint intensifies with time

Preparation Time: 10 Mins

Cooking Time: 30 Mins

Total Time: 1½ Hrs

Ingredients

200 ml             Vinegar  - cider       

200 gms          Sugar       

½ tsp             Coriander seeds  - crushed      

2 cm               Ginger  - grated       

1                    Chilli  - dried, hot, small, halved

1 stick             Cinnamon  

1                    Onion  - red - finely chopped   

350 gms          Rhubarb  - cut into 4 cm lengths

15 leaves         Mint  - chopped       

Method

Put the cider vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve.  Add the spices and simmer for 10 minutes and then add the onion and simmer for another 10 minutes.  You just need to soften it.  Add the rhubarb and poach it gently for about four minutes - or until it’s only just tender.  It should not collapse.  Leave to cool and then add the mint.