There is nothing like homemade relish, all natural and no preservatives. Today, I am sharing my recipe for Rhubarb Relish. My grandmother made a similar relish every year and, while she served it with many dishes, you could always count on it being on the table with either cold or hot roast pork.
This is a very versatile relish as it can be used as a spread on sandwiches as it compliments many meats well. It can also be served over chicken breasts, grilled pork chops, or even fish. Having this on hand makes meal preparation easy as you don’t have to prepare a sauce from scratch and you don’t need to open a store-bought version that will not have the same taste and is probably full of some kind of preservatives.
This recipe does not take any unusual ingredients and there are very few steps in the processing.
My Island Bistro Kitchen’s Rhubarb Relish
2 cups rhubarb, cut in about 1/2″ pieces
2 cups onion, chopped
2 cups brown sugar
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp pepper
1/2 tbsp grated orange rind
1/2 cup cider vinegar
Wash and chop rhubarb into 1/2″ pieces.
In a medium-sized saucepan, combine all ingredients.
Bring mixture to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer gently, uncovered, until mixture reduces and thickens. Stir occasionally. Be patient. This will take at least 1 1/2 – 2 hours.
Remove from heat.
Sterilize jars. Bottle while relish is still hot. Seal. Finger-tip tighten jar lids. Process in hot water bath according to manufacturer’s directions.
Yield: Apx. 3 cups
Grill pork chops. Plate. Top pork chop with 1 to 1 1/2 tbsp rhubarb relish.
Serve with baked potato and favorite vegetable.
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