Rhubarb Relish

Relish is similar, but not the same as a chutney. Both use sugar and vinegar as a preservative but the relish has less of both, and though it will keep for a few weeks in the refrigerator, it won’t keep much longer.

Serve relish as a condiment of spicy sauce with fatty meats like pork and lamb, oily fish such as mackerel and salmon and it is also lovely with cheeses on a Ploughman’s.