Rhubarb Relish

• 1.5 kg/ 3¼ lb rhubarb, stringed
• 900 g/ 2

Chop the rhubarb into 2-cm / ¾-inch lengths. Stew in a closed pan with a little water for about 45 minutes until softened. Drain well.

Put the rhubarb into a pan with the onions, vinegar, cinnamon, salt, pepper, allspice and cloves. Bring to the boil, lower the heat and simmer, uncovered, stirring occasionally for 45 minutes, when you should have a thick purée.

Remove the cinnam