Tangy Rhubarb and Red Onion Relish

Ingredients

Rhubarb

2 cups, chopped

Red onion

1 cup, finely chopped

Apple cider vinegar

1/2 cup

Brown sugar

1/4 cup

Ground ginger

1/2 teaspoon

Ground cinnamon

1/4 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. In a medium saucepan, combine the chopped rhubarb, finely chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cinnamon, salt, and black pepper.
2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the rhubarb and onion are tender and the relish has thickened to your desired consistency.
4. Remove the saucepan from the heat and allow the relish to cool completely.
5. Transfer the cooled relish to a clean jar or airtight container and refrigerate for at least 1 hour before serving to let the flavors meld.
6. Serve this tangy relish as a condiment with grilled meats, or use it as an exciting topping for cheese platters, enhancing your appetizer spread.