This lightly spiced relish is really versatile and delicious with cheese, curries, lamb and pork.
INGREDIENTS
1 tablespoon vegetable oil
1 red onion, thinly sliced
1 teaspoon each yellow and black mustard seeds
1 tablespoon grated fresh ginger
¼ teaspoon chilli flakes
1 clove garlic, crushed
3 tablespoons brown sugar
3 tablespoons orange juice
3 medium stalks rhubarb, sliced 3 cm
sea salt
METHOD
Heat the oil in a wide sauté pan and add the onion with a good pinch of salt. Cover and cook for 5 minutes until tender.
Add the mustard seeds and cook until they start to pop then add the ginger, chilli and garlic and cook for 1 minute.
Stir in the sugar and once it has melted and is starting to caramelize, add the orange juice and let it bubble up.
Add the rhubarb, reduce the heat to low and cook for about 10 minutes until tender but not collapsing. Stir occasionally but don’t crush the rhubarb. Cool then store refrigerated for two
weeks. Makes about 1½ cups
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.