Mum’s sour rhubarb and star anise paste

1.In a large saucepan, sauté the onion in olive oil until slightly softened.

2.Add the rhubarb, apple, water, cider vinegar, brown sugar and spices to the pot. Bring to the boil, then simmer over low heat, lid off, for 1-1½ hours or until thick and reduced. Add more water as it cooks, if needed.

3.Process with a stick blender until smooth. Spoon into sterilised jars and allow to cool before sealing with lids.

4.Serve with crackers and cheese of your choice.