Corner­smith co-owner Alex El­liott-How­ery is famed for her food-sav­ing ways, as she proves with this easy rhubarb rel­ish.

delicious - - INSIDER -

THIS IS MY RHUBARB and red onion rel­ish (or rub­bish rel­ish as I call it at home). Mak­ing chut­neys and rel­ishes is a great way to use up your ex­tra fruit and veg­eta­bles, and this is one of my favourites. I make it when I’m over­loaded with rhubarb. I don’t go to the ef­fort of ster­il­is­ing jars for my rub­bish; I just store it in a con­tainer in the fridge, where it lasts up to a month. It’s de­li­cious with burg­ers, bar­be­cue meats, eggs, cheese and frit­ters! Heat 1/4 cup (60ml) ex­tra vir­gin olive oil in a saucepan over medium-high heat. Add 1 thinly sliced red onion, 1 tbs finely grated gin­ger and 1 crushed gar­lic clove, and cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til soft­ened. Add 1/ 2 tsp each ground cumin and co­rian­der, 1/4 tsp ground fenu­greek, 1 coarsely grated ap­ple, 1 bunch trimmed rhubarb cut into 5cm pieces, 1 cup (250ml) red wine vine­gar, 1/ 2 cup (125g) brown sugar and 1/ 2 tsp salt flakes, and stir to com­bine. Re­duce heat to low and sim­mer, stir­ring oc­ca­sion­ally, for 15-20 min­utes or un­til rel­ish is thick and glossy with no pud­dle on the sur­face.

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