I have been a huge fan lately of making lots of flavored oils, sauces and relishes to dress up any variety of ingredients that get thrown together for dinner. I usually make a relatively large batch for use throughout the week. This relish will keep for a week covered in the fridge. If kept for longer it might just need a little perk up with a splash of vinegar- remember that cold dulls foods flavor so if serving room temperature, don’t adjust the seasoning until the relish has shaken off its chill.

Here I use the sweetness of the candied ginger and honey to balance the tartness of the rhubarb. The Chinese 5 Spice and orange anchor the astringent flavors of the relish as a whole.

• ½ lb. rhubarb, trimmed and washed
• ½ C candied ginger
• 1 orange, zest and juice
• 1 T honey
• ¼ tsp Chinese 5 spice
• 2 pinches salt
• ¼ C olive oil

1. Cut the rhubarb thinly
2. Slice the candied ginger into slivers
3. Toss all together and let sit for an hour before serving