Put the vinegar, sugar and onions in a pan and bring to the boil.
Add the chillies, star anise, mustard seeds and corainder seeds, reduce the heat and simmer for about 10 - 15 minutes until the onions soften and it just starts to reduce.
Add the rhubarb and orange zest and continue to simmer until the rhubarb only just starts to break down.
Stir in the pomegranate seeds and heat through.
Serve generously with a pork roast or pork chops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.2mg||0 %|
|Potassium 454.4mg||12 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 59g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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