Crush the spices well and add them to the sugar.
In a heavy based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
It will thicken as it cooks.
When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.
Store in the fridge and once opened use within 3 weeks.