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Rhubarb And Raisin Relish

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: condiments
Author: Karon Grieve


  • 400 g/14oz rhubarb
  • 2 cm/3/4 “ fresh ginger peeled and grated
  • 60 ml/2 ½ fl oz red wine vinegar
  • 60 ml/2 ½ fl oz water
  • 100 g/3 ½ oz raisins
  • 3 cloves
  • ¼ tsp grated nutmeg
  • 2 allspice berries
  • 2 cm/3/4 “ grated cinnamon
  • 200 g/7 oz sugar


  • 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.