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Tip the rhubarb into a colander and toss it with the sugar. Sit the colander over a plate, and leave the rhubarb to drain for 30 minutes. Put the honey, cranberries, vinegar, red wine,

mustard seeds, salt and spices into a large non-stick frying pan. Sit the pan over medium heat, and cook the mixture, stirring regularly until it looks syrupy. Stir in the onion and celery,

and cook for 2 minutes until they have softened slightly. Add the rhubarb, reduce the heat to medium-low, and cook the mixture for 10 - 15 minutes, stirring occasionally. Be mindful not to

over-cook the relish (or to stir it too much) as you want the rhubarb to stay in pieces rather than reduce to a mush - it should be tender, but still retain some texture. Add the orange

zest, chilli and cook for 1 minute, then remove the pan from the heat and stir in the lemon or lime juice. Leave the mixture to cool. You can spoon it into a bowl and serve it straight away,

or store it in an airtight container in the fridge where it will keep well for up to a week.