Rhubarb and Ginger Relish

This relish is good with chicken, pork, ham or turkey and should be made the day before use.

Ingredients

200 g caster sugar

180 ml red wine vinegar

4 tsp minced ginger (20g)

1 tsp ground cinnamon

1 tsp mixed dried herbs

350 g chopped rhubarb

Method

Place the sugar in a clean saucepan over medium heat. Cook without stirring for approx. 8 minutes until the sugar melts and turns brown. Tilt the pan without stirring and add the vinegar. Cook while stirring until the mixture is evenly mixed and the caramel is melted. Add ginger, cinnamon and herbs and cook while stirring for 1 minute. Add the rhubarb and cook for approx. 10 minutes while occasionally stirring. Place mixture in a container and allow cooling before covering with a lid and placing in the fridge.

Note:  Fresh herbs such as Rosemary can be used instead of dried herbs.