Best 6 Big Rays Rhubarb Relish Recipes

**Indulge in a Culinary Symphony of Sweet and Savory: Explore Big Ray's Rhubarb Relish Recipes**

Embark on a delectable journey into the world of Big Ray's rhubarb relish, a culinary masterpiece that tantalizes taste buds with its harmonious blend of sweet and savory flavors. This versatile condiment, crafted from the finest rhubarb, transforms simple dishes into extraordinary culinary experiences. Discover a treasure trove of recipes within this article, each unlocking a unique flavor profile that will elevate your meals to new heights. From the classic relish recipe, perfect for hot dogs and burgers, to the tangy and spicy variations that add a zesty kick to grilled meats and roasted vegetables, this collection caters to every palate. Whether you seek a traditional or adventurous relish experience, Big Ray's recipes will surely satisfy your cravings. Prepare to be captivated by the vibrant colors and irresistible aromas of this remarkable condiment as you embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED RADISHES

Braised Radishes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 bunches radishes, about 1 pound, trimmed of tops and roots
1 1/2 cups chicken stock
2 tablespoons butter, cut into bits
1 large shallot, thinly sliced
2 tablespoons sugar
1 tablespoon red wine vinegar
Salt and pepper

Steps:

Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes.

GRANDMA'S RHUBARB RELISH

Grandma's Rhubarb Relish image

Our family favorite on cold beef or pork. Grandma used to make jars and jars of it every year. I am posting her recipe as she wrote it out. I make mine in my slow cooker now. Grandma never put a cooking time in her instructions but it is a time consuming recipe but well worth the effort.

Provided by KennKonn

Categories Low Protein

Time 1h15m

Yield 6 Pints

Number Of Ingredients 9

Ingredients

1 quart rhubarb
1 quart onion
3 cups brown sugar
1 pint vinegar
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon allspice
1 teaspoon salt
3/4 teaspoon pepper

Steps:

Chop rhubarb and onions in small pieces.
Add sugar, vinegar and spices.
Boil till tender over medium heat.
Stirring every few minutes so it doesn't stick to bottom of pot.
Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.

Nutrition Facts : Calories 495.1, Fat 0.4, SaturatedFat 0.1, Sodium 439.9, Carbohydrate 122.7, Fiber 3.5, Sugar 111.4, Protein 1.8

EASY RHUBARB RELISH

Easy Rhubarb Relish image

I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. -Helen Brooks, Lacombe, Alberta r

Provided by Taste of Home

Time 2h10m

Yield 4 pints.

Number Of Ingredients 9

Ingredients

12 cups finely chopped fresh or frozen rhubarb
1 medium onion, chopped
2 cups sugar
1 cup cider vinegar
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground allspice
1/4 teaspoon paprika
1 teaspoon ground cinnamon

Steps:

Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

BIG RAY'S RHUBARB RELISH RECIPE

Big Ray's Rhubarb Relish Recipe image

Growing up we always had an abundance of rhubarb from the garden. This was a way for my mom to use it up and treat us as well. Nice addition to ice cream, pound cake, or all by itself. You can substitute any berries for the strawberries.

Provided by bfr610

Categories Relishes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 ¼ cups packed brown sugar
2 cups finely chopped rhubarb
2 cups chopped strawberries
½ cup white vinegar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 65.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 19.2 mg, Sugar 62.4 g

RHUBARB RELISH

Rhubarb Relish image

Make and share this Rhubarb Relish recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Sauces

Time 50m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

2 cups rhubarb, finely chopped (fresh or frozen)
2 cups finely chopped onions
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.

Nutrition Facts : Calories 57.7, Sodium 64.2, Carbohydrate 14.5, Fiber 0.2, Sugar 13.6, Protein 0.1

RHUBARB RELISH

Rhubarb Relish image

Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

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

Steps:

In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Choose firm, unblemished rhubarb stalks for the best flavor and texture.
To remove the tartness of the rhubarb, sprinkle it with sugar and let it sit for a while before cooking.
Use a sharp knife to cut the rhubarb to avoid bruising it.
Do not overcook the rhubarb, as it will lose its鮮豔的 color and become mushy.
Relish can be stored in a clean glass jar in the refrigerator for up to 2 weeks.

Conclusion:

Big Ray's Rhubarb Relish is a versatile condiment that can be used to add a tangy, sweet flavor to a variety of dishes. It is perfect for hamburgers, hot dogs, sandwiches, and salads. It can also be used as a dipping sauce for chicken fingers or onion rings. With its simple ingredients and easy-to-follow instructions, this relish is a great addition to any home cook's repertoire. So, gather your ingredients and give this recipe a try – you won't be disappointed!