Print Options

Back to Easy Rhubarb Relish >

Include these items:

Taste of Home Logo

Easy Rhubarb Relish

 Easy Rhubarb Relish
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.
64 ServingsPrep: 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.
Nutritional Facts: 1/4 cup (prepared with 1/4 teaspoon salt) equals 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 1 g fiber, 0 protein. Diabetic Exchanges: Free Food.