Midsummer grill table's crown jewel: spiced rhubarb condiment for meat

Rhubarb season is the perfect time to prepare a spiced grill condiment that pairs beautifully with summer meat dishes. The condiment is ready in about 20 minutes and it's worth making in larger batches, for example to bring along to a picnic.

Midsummer grilling is almost here, and this time it's worth thinking beyond the meat itself and preparing a flavourful spiced rhubarb condiment that will give your grilled dishes an entirely new dimension.

Colour depends on peeling

The recipe's special touch lies in a simple choice: if the rhubarb comes from your own garden, simply wash the stalks without peeling them to get a deep red condiment. Peeled rhubarb makes a golden jam, with the tone shaped by the added spices.

Preparation begins with peeling and finely chopping the onions. Then heat oil in the bottom of a pot and stew the onions until soft. Cut the peeled or unpeeled rhubarb into roughly centimetre-sized pieces, add to the pot, and mix in all the remaining ingredients.

Ready in 20 minutes

Bring the mixture to a boil and cook over medium heat with the lid partially on for about 20 minutes, stirring occasionally, until the condiment has thickened slightly. Pour the condiment into a clean jar, seal with the lid, and allow to cool to room temperature.

It's important to keep the condiment in the fridge for at least a day before eating, allowing the flavours to fully develop and the condiment to become even more flavourful. One batch makes one decent jar, but for larger gatherings it's worth making more. Besides the grill table, this condiment also works well to bring along to a picnic.