2 tablespoons olive oil
1 purple onion, sliced
1 cup chopped celery
2 cups sweet pickle relish
1/2 cup butter
1/2 cup chopped fresh ginger root
2 cups chopped rhubarb
Heat olive oil in a large saucepan over medium heat. Add onion and celery and saute for about 5 minutes.
Add chopped onion and celery; saute for about 10 minutes.
Add the relish, butter, rhubarb and beet; mix well. Cover and simmer for 30 minutes.
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