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Rhubarb Relish Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Rhubarb Relish

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

"quick and easy and great flavor!"

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!"

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."

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 a spread on crackers and with beef!"

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."

delimama User ID: 4089728 20138
Reviewed Nov. 27, 2010

"I've made this several'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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