There is nothing like homemade relish, all natural and no preservatives. Today, I am sharing my recipe for Rhubarb Relish which makes good use of the fresh rhubarb when it is in season.
This is a very versatile relish as it can be used as a spread on meat sandwiches as it complements many meats well. It can also be served over chicken breasts, grilled pork chops, or even fish. Having this relish 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. However, some knowledge and experience with pickling and preserving methods as well as the canning procedure is required.
May 2022 Update: If you are unfamiliar with the bottle sterilization and canning process at all, you may find such information contained in my recipe for Rosy Rhubarb Jelly useful. In that recipe, I give a substantially detailed description of those processes. Click here to access that recipe. For the Rhubarb Relish, I process the half-pint (1-cup) jars in the hot water bath for 10 minutes.
My Island Bistro Kitchen’s Rhubarb Relish
Ingredients:
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
dash cayenne
1/8 tsp pepper
1/2 tbsp grated orange rind
1/2 cup cider vinegar
Method:
Wash and chop rhubarb into 1/2″ pieces.
Assemble ingredients.
In a medium-sized saucepan, combine all ingredients.
Stir.
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.
Bottle into sterilized jars while relish is still hot. Seal. Finger-tip tighten jar lids. Process the half-pint (1-cup) jars in the hot water bath for 10 minutes.
Yield: Apx. 3 cups
Serving Suggestion:
Grill pork chops. Plate. Top pork chop with 1 to 1 1/2 tbsp rhubarb relish.
Serve with baked potato and favorite vegetable.
My Island Bistro Kitchen’s Rhubarb Relish
Ingredients
- 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
- dash cayenne
- 1/8 tsp pepper
- 1/2 tbsp grated orange rind
- 1/2 cup cider vinegar
Instructions
-
Wash and chop rhubarb into 1/2″ pieces.
-
Assemble ingredients.
-
In a medium-sized saucepan, combine all ingredients.
-
Stir.
-
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.
-
Bottle into sterilized jars while relish is still hot. Seal. Finger-tip tighten jar lids. Process the half-pint (1-cup) jars in the hot water bath for 10 minutes.
Recipe Notes
Yield: Apx. 3 cups
NOTE: For additional detail, be sure to read the blog post that accompanies this recipe.
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