Rhubarb Relish
Photo: Iain Bagwell; Styling: Emma Star Jensen
Try this gently spicy relish alongside roasted or grilled meats, or with a cheese plate.
How to Make It
Step 1
1
In a medium saucepan, combine 1/4 cup water, the vinegar, brown sugar, cinnamon, chile, mustard seeds, lime zest, and salt. Bring to a simmer over medium-high heat. Add 1 cup rhubarb, reduce heat to medium, and cook until fruit begins to break down, 8 to 10 minutes. Stir in remaining 1 cup rhubarb and cook until it's just tender, about 5 minutes more; you want to leave fruit a little chunky.
Step 2
2
Remove from heat, stir in dry mustard, and add pepper to taste. Remove cinnamon and let cool.
Step 3
3
Make ahead: Up to 3 days, chilled.
Ingredients
3 tablespoons apple cider vinegar
1/3 cup packed light brown sugar
1/2 cinnamon stick
1/2 small dried red chile, broken into pieces
1/2 teaspoon yellow mustard seeds
Zest of 2 limes
Pinch of kosher salt
2 cups rhubarb cut into 1/2-in. chunks (about 4 stalks)
1 teaspoon dry mustard
Cracked pepper
Directions
Step 1
1
In a medium saucepan, combine 1/4 cup water, the vinegar, brown sugar, cinnamon, chile, mustard seeds, lime zest, and salt. Bring to a simmer over medium-high heat. Add 1 cup rhubarb, reduce heat to medium, and cook until fruit begins to break down, 8 to 10 minutes. Stir in remaining 1 cup rhubarb and cook until it's just tender, about 5 minutes more; you want to leave fruit a little chunky.
Step 2
2
Remove from heat, stir in dry mustard, and add pepper to taste. Remove cinnamon and let cool.
Step 3
3
Make ahead: Up to 3 days, chilled.
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