Click here for the recipe to these sugar-free rhubarb and almond muffins.

This is my rhubarb and red onion relish (or rubbish relish as I call it at home). Making chutneys and relishes is a great way to use up your extra fruit and vegetables, and this is one of my favourites.

I make it when I’m overloaded with rhubarb. I don’t go to the effort of sterilising jars for my rubbish; I just store it in a container in the fridge, where it lasts up to a month. It’s delicious with burgers, barbecue meats, eggs, cheese and fritters!

Heat 1/4 cup (60ml) extra virgin olive oil in a saucepan over medium-high heat. Add 1 thinly sliced red onion, 1 tbs finely grated ginger and 1 crushed garlic clove, and cook, stirring occasionally, for 4 minutes or until softened. Add 1/2 tsp each ground cumin and coriander, 1/4 tsp ground fenugreek, 1 coarsely grated apple, 1 bunch trimmed rhubarb cut into 5cm pieces, 1 cup (250ml) red wine vinegar, 1/2 cup (125g) brown sugar and 1/2 tsp salt flakes, and stir to combine. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes or until relish is thick and glossy with no puddle on the surface.

Make it last

Select rhubarb that is vibrantly coloured with firm stalks. To store, discard leaves, enclose stems in plastic wrap and place in the crisper drawer in the fridge for up to one week.

Serve it with: cinnamon, vanilla, strawberries, ginger, custard, cream, honey, yoghurt, pork, black pudding, star anise, orange, goat’s cheese, mascarpone, apples and walnuts.