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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.