Rhubarb and Apricot Relish

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Recipe summary

I love the lip smacking tart flavour of rhubarb! Rhubarb is always thought of as a fruit but technically it's a vegetable, who knew? If you don't have fresh rhubarb, frozen rhubarb works well in this recipe. Makes 4 cups.

Preparation time:
Cooking time:
Yield: 16

Ingredients

1 small onion, coarsley chopped
1/2 cup dried dates, chopped (125 ml)
1/2 cup dried apricots, chopped (125 ml)
2 tablespoons brown sugar (30 ml)
1 tablespoon white wine vinegar (15 ml)
1/4 cup port (60 ml)
1 clove garlic, minced
2 cups chopped fresh rhubarb (500 ml)
1/4 teaspoon mustard seed (2.5 ml)
1/4 teaspoon ground coriander seed (2.5 ml)
1/4 teaspoon ground cumin (2.5 ml)
1 pinch ground cardamom
1 juice of one lemon
1 tablespoon Dijon mustard (15 ml)
salt and freshly ground black pepper, to taste

Directions

In a medium saucepan, over medium heat, add the onions, dates, apricots, brown sugar, vinegar, port and garlic. Bring to a simmer. Add rhubarb, mustard seeds, coriander, cumin, cardamom, lemon juice and Dijon mustard and stir to combine. Cover, reduce heat to low and simmer until rhubarb is tender and liquid thickens about 20 minutes. Transfer to a medium-sized bowl. Let cool. Serve. Store in the refrigerator.