Rhubarb-Carrot Relish

This simple relish pairs sharp rhubarb with sweet carrot and a pop of mustard seed. Spoon it alongside steamed fish, grilled chicken or meat.

Makes almost 3 cups · 25 minutes

Ingredients

• Salt
• 1 large carrot, peeled and cut into chunks
• About 1½ pounds rhubarb, trimmed, peeled if stringy, and diced (about 2½ cups)
• 2 teaspoons mustard seeds
• 1 tablespoon butter or walnut oil

Instructions

1. Bring two pots of salted water to a boil.
2. Boil the carrot in one pot for 15 to 20 minutes, until soft. Boil the rhubarb in the other for just 3 to 5 minutes, until tender.
3. Drain the rhubarb and crush it with a fork or potato masher. Drain the carrot and purée it.
4. Stir the rhubarb, carrot, mustard seeds and butter or oil together. Serve at room temperature.

Adapted from a recipe by Jean-Louis Gerin and Mark Bittman in NYT Cooking.