Easy Rhubarb Relish Recipe
Easy Rhubarb Relish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. It complements any meat, but I find it a "must" with meat loaf.
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 10 min. Cook: 2 hours + chilling

Ingredients

  • 12 cups finely chopped fresh or frozen rhubarb
  • 1 medium onion, chopped
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/4 teaspoon paprika
  • 1 teaspoon ground cinnamon

Directions

Rinse four 2-cup plastic containers and lids with boiling water. Dry thoroughly.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer about 2 hours or until mixture thickens, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving Yield: 4 pints.
Originally published as Rhubarb Relish in Bountiful Harvest Cookbook 1994, p93

Nutritional Facts

2 tablespoon: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 0 protein.

  • 12 cups finely chopped fresh or frozen rhubarb
  • 1 medium onion, chopped
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/4 teaspoon paprika
  • 1 teaspoon ground cinnamon
  1. Rinse four 2-cup plastic containers and lids with boiling water. Dry thoroughly.
  2. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer about 2 hours or until mixture thickens, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving Yield: 4 pints.
Originally published as Rhubarb Relish in Bountiful Harvest Cookbook 1994, p93

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