Excellent served with creamy cheeses or brushed over salmon before baking.
Ingredients
| 500 g | Rhubarb, trimmed (Main) |
| 1 medium | Onion, diced |
| 1 piece | Root ginger, 2cm, peeled and chopped |
| ½ cup | Cider vinegar |
| ¾ cup | Sugar |
| ½ tsp | Salt |
Directions
- Wash the rhubarb and thinly slice.
- Place the onion, ginger, vinegar, sugar and salt in a saucepan and bring to the boil. Simmer for 5 minutes. Add the rhubarb. Reduce the heat to low and cook for 25 minutes or until thickened.
- Pour into hot sterilised jars and seal.
See more of Jan's rhubarb recipes