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Red plum and rhubarb relish

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Photo by Fiona Andersen

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Try this as a side with your next pork roast.

Makes 1 ½ cups.

6	Plums, small red, cut in half and stones removed
1	Red chilli, halved and deseeded
1	Star anise
½ cup	Red wine vinegar
½ cup	Caster sugar
4 stalks	Rhubarb, cut into 2.5cm lengths

Place the plums, chilli, star anise and red wine vinegar in a small heavy-based saucepan. Add half of the measured sugar and bring just up to the boil, stirring well.
Reduce the heat to low and simmer plums for 20 minutes, stirring occasionally. You should have plums with a jam-like consistency.
Meanwhile, place the rhubarb, remaining sugar and a splash of water in a medium-sized saucepan. Stir gently and bring to a simmer over medium heat, then cook for 2 minutes or until the rhubarb is just tender but not falling apart.
Combine the plums and rhubarb and spoon into a sterilised jar and leave to cool. Keep refrigerated and eat within 2 weeks.