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