Rhubarb Relish Recipe

Read Reviews
5 5 5
Publisher Photo
"We especially like this zippy relish on cold roast beef," notes Mina Dyck, field editor from Boissevain, Manitoba.
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:13 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 13 servings


  • 2 cups finely chopped fresh or frozen rhubarb
  • 2 cups finely chopped onion
  • 2-1/2 cups packed brown sugar
  • 1 cup vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1/4 cup) equals 173 calories, trace fat (trace saturated fat), 0 cholesterol, 200 mg sodium, 44 g carbohydrate, 1 g fiber, trace protein.


  1. In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is a nice condiment for poultry, pork or beef. Yield: 3-1/3 cups.
Originally published as Rhubarb Relish in Taste of Home April/May 1996, p45

Reviews for Rhubarb Relish

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 22, 2014

"I used white sugar and doubled the Rhubarb (folding the extra Rhubarb through at the very end). Gives it a pale colour and a lovely pink hue. Super stuff!"

Reviewed Aug. 10, 2013

"This relish was extremely good! I made half a recipe since only my husband and I would be eating it - made more than a cup. I used dark brown sugar but I think next time I will use light brown sugar. The relish was dark in color and I think it would have looked a bit more appetizing if it wasn't - maybe light brown sugar will help. I served it with pork last night and will try it on ham tonight."

Reviewed Aug. 18, 2012

"I used 1/4 cup balsamic vinegar for part of the vinegar called for and used 2 onions. It was wonderful..as a spread on crackers and with beef!"

Reviewed Jun. 5, 2011

"I've made this so many times I can't count. It goes with everything and my husband loves it even with Thanksgiving turkey. Try it with ham or pork or any poultry. My only suggestion would be to look at it after 30 minutes and you might want to let it simmer for a little longer until it gets to the consistency you like."

Reviewed Nov. 27, 2010

"I've made this several times..it's a fantastic favorite! Use this on a brat..WOW! My family will beg for more when the jar is empty."

Loading Image