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Small dish of Rhubarb Relish

My Island Bistro Kitchen’s Rhubarb Relish

A versatile relish that makes good use of rhubarb while in season. Great condiment to serve with meats.
Course Condiment
Cuisine Canadian
Keyword relish, rhubarb, rhubarb relish
My Island Bistro Kitchen Barbara99

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

  1. Wash and chop rhubarb into 1/2″ pieces.
  2. Assemble ingredients.
  3. In a medium-sized saucepan, combine all ingredients.
  4. Stir.
  5. 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.
  6. Remove from heat.

  7. Bottle into sterilized jars while relish is still hot. Seal. Finger-tip tighten jar lids. Process in hot water bath according to manufacturer’s directions.

Recipe Notes

Yield: Apx. 3 cups

 

NOTE: For additional detail, be sure to read the blog post that accompanies this recipe.