Rhubarb Relish
A tangy and sweet rhubarb relish with onions and warm spices, perfect as a condiment or accompaniment to meats, cheeses, or breakfast dishes.
Ingredients
Instructions
- Wash and cut rhubarb into 1-inch pieces.
- Peel and chop onions quite fine.
- Combine all ingredients in a pot and boil gently until fairly thick.
- Pour hot relish into sterilized jars and seal.
Tips & Substitutions
For a balanced flavor, consider adjusting the sugar based on the tartness of your rhubarb. If you prefer a milder onion taste, soak the chopped onions in cold water for 10 minutes before adding them to the recipe. You can also substitute half of the brown sugar with honey for a unique twist. This relish pairs wonderfully with meats, especially in dishes like Honey Mustard Sauce For Chicken.
Serving Suggestions
Serve the rhubarb relish as a tangy condiment alongside grilled meats or as a topping for savory pastries. It also works well as a unique addition to sandwiches or as part of a cheese platter. Consider pairing it with items like Hopi Fry Bread(Wequivi) for a delightful fusion of flavors.
Storage & Reheating
Store the rhubarb relish in sterilized jars in the refrigerator for up to 3 months. The relish can also be frozen for longer storage; simply pour it into freezer-safe containers, leaving space for expansion. To reheat, thaw overnight in the fridge and warm gently on the stove over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Relish contains roughly 1822 calories, with 16g protein, 289g carbohydrates, and 65g fat. It is an excellent source of vitamin C (219% of the Daily Value), calcium (50% of the Daily Value), and dietary fiber (41% of the Daily Value). Note that it is relatively high in sodium, at 1100mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before adding it to the pot. This will help maintain the desired consistency of the relish.
Is there a way to make this relish less sweet?
Absolutely! You can reduce the amount of brown sugar in the recipe to suit your taste, or add more vinegar to enhance the tartness. Start with a 1/2 cup reduction and adjust based on your preference.
How long does this relish last once opened?
Once opened, the rhubarb relish can last in the refrigerator for about 4 to 6 weeks. Ensure the jar is tightly sealed after each use to maintain freshness and prevent spoilage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).