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

Ingredients

  • 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

Directions

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

Nutritional Facts

1/4 cup: 173 calories, 0 fat (0 saturated fat), 0 cholesterol, 200mg sodium, 44g carbohydrate (43g sugars, 1g fiber), 0 protein.

  • 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
  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

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Reviews forRhubarb Relish

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Barbara User ID: 9237342 272219
Reviewed Aug. 25, 2017

"I got this recipe from a woman who would be 105 by now.....she made this for many years. I got this recipe from her probably 20 years ago and never made it until a couple years ago. It is the same, except she had a double recipe with 2 pounds of brown sugar (I used 4 cups packed) which is plenty sweet. I am currently waiting to put this year's batch into jars but am making a note to cut back on the sugar a bit the next time. It takes WAY longer than 30 minutes to make. I get a good boil on it with lid on and then turn the heat to about a med. simmer with the lid off to reduce fluid enough to resemble relish and not stewed rhubarb. You will notice as it simmers that the clearer juice floats on top but you want that juice to mix in better than that. It will get firmer as it cools though. It does darken up, supposed to, with light brown sugar. I wouldn't use white sugar because you wouldn't get as rich a taste. Everyone really likes it a lot. It is nice with heavier meat like beef or pork."

MY REVIEW
Cherie User ID: 8970962 270089
Reviewed Jul. 29, 2017

"quick and easy and great flavor!"

MY REVIEW
kascott User ID: 7774189 9569
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!"

MY REVIEW
MurphyNJ User ID: 7103738 9982
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."

MY REVIEW
noriespad User ID: 5603099 9941
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!"

MY REVIEW
fishergal75 User ID: 3108017 18360
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."

MY REVIEW
delimama User ID: 4089728 20138
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."

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