1 tablespoon vegetable oil
1 red onion, thinly sliced
1 teaspoon each yellow and black mustard seeds
1 tablespoon grated fresh ginger
¼ teaspoon chilli flakes
1 clove garlic, crushed
3 tablespoons brown sugar
3 tablespoons orange juice
3 medium stalks rhubarb, sliced 3 cm
Heat the oil in a wide sauté pan and add the onion with a good pinch of salt. Cover and cook for 5 minutes until tender.
Add the mustard seeds and cook until they start to pop then add the ginger, chilli and garlic and cook for 1 minute.
Stir in the sugar and once it has melted and is starting to caramelize, add the orange juice and let it bubble up.
Add the rhubarb, reduce the heat to low and cook for about 10 minutes until tender but not collapsing. Stir occasionally but don’t crush the rhubarb. Cool then store refrigerated for two
weeks. Makes about 1½ cups