Rhubarb and raisin relish

• 225 g (8 oz) brown sugar
• 275 ml (½

Combine the sugar, vinegar, water and spices in a heavy-based pan. Bring to the boil and boil for 5 minutes. Chop the onions and cut the rhubarb into small pieces. Add the onions and the rhubarb and cover the pan. Simmer gently for 45 minutes. Now add the raisins to the pan and cook on, uncovered, stirring from time to time, for about 1 hour until the mixture is thick and ploppy. Pour it into c