RECIPE: Rhubarb Relish

Rhubarb Relish

2 stems forced rhubarb
175mls/6 fl oz port
juice of 1⁄2 lemon
1 drained knob of preserved ginger, finely chopped
3 tablespoons sugar
salt and pepper to taste

1. Chop the rhubarb into 1” slices.
2. Place the rhubarb in a pan.
3. Add the port, lemon juice, ginger, sugar and pinch of salt to the pan. Do not use a lid.
4. Simmer the mixture for about 15 – 20 minutes, until the relish has thickened.
5. Season to taste. It may require a little more salt or sugar or even lemon juice to adjust the
flavours so that it is delicately sweet and sour.



We love to serve this relish with some grilled mackerel, something that we use a lot of at Cookery School.

This oily fish is endlessly versatile and packed with healthy omega-3s. It’s delicious simply grilled but it needs to be served with something to cut through its inherent fattiness. A compote of something sharp like rhubarb is a good start. Other fruit compotes can be made sharp by the addition of vinegar, salt and sugar.