Spring Rhubarb Relish

• 2 ounces fresh ginger, bruised
• 2 cinnamon sticks, snapped in half 6 cloves
• 2 1/2 cups granulated sugar
• 7 tablespoons cider vinegar
• 2 1/4 pounds rhubarb (untrimmed weight)
• 3/4 cup raisins

1. First, make your spice bag by tying up the ginger, cinnamon sticks, and cloves in an 8-inch square of cheesecloth.
2. Put the sugar, vinegar, 7 tablespoons of water, and the spice bag into a preserving pan.
3. Heat gently to dissolve the sugar and allow the spices to release their flavors into the syrup.
4. Remove from the heat and set aside to infuse for about 20 minutes.
5. Meanwhile, trim and wipe the rhubarb stalks and chop into 3/4- to 1-inch chunks.
6. Add the rhubarb and raisins to the spiced syrup.
7. Cook gently for 15 to 20 minutes, until the mixture is thick but the rhubarb is still discernible as soft chunks.
8. Remove from the heat; pour into warm, sterilized jars; and seal with vinegar-proof lids (see pp.
9. 2122).
10. Use within 1 year.
11. Gooseberries will stand in quite readily for the rhubarb in this recipe.
12. For the spice bag, try using a mix of traditional Indian spices: 1 teaspoon yellow mustard seeds and 1/2 teaspoon each of fennel, cumin, nigella, and fenugreek seeds.
13. To bruise the ginger for the spice bag, simply whack it gently with a rolling pin or similar blunt object.

ginger, cinnamon sticks, sugar, cider vinegar, rhubarb, raisins

Taken from www.epicurious.com/recipes/food/views/spring-rhubarb-relish-389432 (may not work)