Pair this relish with cold meats and cheeses.

Words: Jane Wrigglesworth

Makes: 1 large jar
Time: 40 minutes

INGREDIENTS

2 cups feijoa pulp
1 cup finely chopped rhubarb
2 cups finely chopped onions
2 cups brown sugar
1 cup malt vinegar
1 tsp salt
¼ tsp white pepper
¼ tsp ground ginger
¼ tsp ground cinnamon

METHOD

Place all ingredients in a large saucepan and bring to a slow boil. Cook slowly, uncovered, for 20-30 minutes, until the mix is a jam-like consistency.

Pour into warm, sterilised jars.

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