Sue's friend Marg has kindly shared her delicious Rhubarb Relish recipe with us. You can try it at the trade shows we will be sampling it at this year.
To make this Rhubarb Relish, you will need:
6 cups Sujon frozen sliced Rhubarb
4 cups Sugar
4 cups Onions, chopped finely
1 TBSP Ginger powder
1 TBSP Salt
2 heaped tsp Curry powder
2 cups Vinegar
Add all of the ingredients together into a large pot and bring to the boil. Simmer for 30 minutes, stirring frequently. The mixture will thicken into a pulp.
Thicken it with 2 TBSP of corn flour mixed with water.
Place into hot sterilised jars and seal or place the mixture into a sealed container and store in the fridge for up to two weeks.