7 thin pink rhubarb stalks, choped into 10cm fingers 2 cups of sweet strawberries, quartered 1 small red chili with seeds removed and finely chopped. (Yes, Angel,
wash your hand before rubbing your eyes or pouring yourself another glass)
4 tbsp. of coconut sugar ( any good brown sugar will do the trick!) 1 medium sized red onion finely copped 2 tbsp. Chopped fresh ginger 2 cloves of chopped garlic 1 tsp. ground cloves 1tsp. ground cumin 1tsp. ground cardamom ½ tsp. sea salt 2 to 3 tbsp. Olive oil Juice of ½ a small lemon or lime 2 tbsps. Apple cider vinegar
Sauté the onion over medium heat in the olive oil. After a few minutes add the garlic, ginger, and chili. While stirring add the cardamom, cloves, cumin, and salt. After a minute or two (Yes, Angel, you have to feel your way around the kitchen!) add the lemon juice and apple cider vinegar.
Bring to a boil, add the coconut sugar and stir until all the sugar dissolves.
Turn the heat to medium and add the rhubarb and cook until the rhubarb stalks are soft and broken down. ( If you have stringy rhubarb stalks, you have to peel them, Angel!)
Add the strawberries and cook for a few minutes until strawberries have begun to softens.
Taste and season with more salt and freshly ground black( or white) pepper.
Let the mixture cool and spoon into sterilized glass jars.