Easy and warming
The perfect accompaniment to your cheese board
1 Hour 45 Minutes
Serves Makes 2 jars
Chop your rhubarb and onion and grate the ginger.
Add all of the ingredients into a heavy based pan. Bring to the boil, then cook over a medium heat for 1 and 1/2 hours until the rhubarb is soft and has a jam like consistency.
Leave to cool for 10 minutes then divide into sterilised jars. Seal and store. Enjoy!
Recipe from Olive Magazine