Makes approx. 1.2kg
800g rhubarb, chopped
650g apples, cored and chopped
250g dark brown soft sugar
350ml red wine vinegar
1 onion, finely chopped
2 tbsp grated ginger
1 drop of rose essence
sea salt and black pepper
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Combine in a large saucepan, then simmer for 10 mins. Cook, uncovered, on a rolling boil for 40 mins until thick and glossy. Transfer to a sterilised jar or two and keep in a cool, dark place. Once open, chill and use within a week.
