RHUBARB RELISH
This was a relish my mother used with meat dishes, and sometimes ate it on bread. My older half brother said my father insisted on relish or jelly with the supper meats. This one was easy for her to make, and tastes great with any meat. We had three large rhubarb plants so every spring this was made and bottled for the next...
Provided by Eva Beaton
Categories Other Sauces
Number Of Ingredients 6
Steps:
- 1. Chop and measure the rhubarb and onions into a jam kettle or large pot, add the sugar and spices and stir, while heating on medium heat. The rhubarb will slowly become very cooked and fall apart, and the mixture will need to be cooked down.
- 2. The longest part of the whole thing is the cooking down of the relish, you need to stir almost constantly in a figure 8 motion to keep the relish from scotching, and it takes a while to before it thickens up.
- 3. I never do this if I don't have a whole afternoon to devote to it, and a nice flat bottomed not too deep dutch oven is the best to use. I have only doubled it once as that took about 6 hours to get to thickened for bottling. The smaller kettle is better, I have a half sized jam kettle, which has a large flat bottom and it works better than a dutch oven, but its a long slow process.
- 4. You can test consistency by dropping some of the relish onto a cold plate, when it holds it shape without running or pooling moisture around the blob, its thick enough to bottle. Place into jelly jars that have been sterilized an heated and top with lids and rings that have been kept hot. These don't need processing as I have never processed jams or jellies only used snap lids and rings and I have never had any go bad.
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Dorle Lynn
[email protected]This relish is a great way to use up extra rhubarb.
imran mithoo
[email protected]I would recommend this recipe to someone who is looking for a new and unique condiment.
Farrukh Malik
[email protected]Overall, I found this recipe to be just okay.
Venita Boone
[email protected]The ingredients in this recipe are a bit expensive.
the corrupted freaks
[email protected]This recipe is a bit time-consuming.
David Harbin
[email protected]I had trouble finding rhubarb at my local grocery store.
sazid hassan
[email protected]The relish was a bit runny for my liking.
Sibusiso Mhambi
[email protected]I found this relish to be a bit too sweet.
Nuralom hasan
[email protected]This relish is a bit too tart for my taste.
Hussnain Ahmad
[email protected]I highly recommend this recipe to anyone who loves rhubarb or is looking for a new and flavorful condiment.
Alice Amoah
[email protected]This is a great recipe for beginners. It is easy to follow and the results are delicious.
Brandi Teeter
[email protected]I love the versatility of this relish. I have also used it as a dipping sauce for vegetables and it is always a hit.
Kavshsbs Aosve
[email protected]This relish is also great on fish. I made a salmon fillet with this relish and it was delicious.
Dustin Norton
[email protected]I used this relish on grilled chicken and it was amazing. The tartness of the rhubarb really complemented the chicken.
Deb
[email protected]This relish is so easy to make and it is a great way to add some extra flavor to your meals.
Sajedul Sanil
[email protected]I love the combination of rhubarb and ginger in this relish. It is a unique and flavorful condiment that I will definitely be making again.
Abdallah Aboud
[email protected]This is a great recipe for using up extra rhubarb. I have a rhubarb plant in my garden and I am always looking for new ways to use it.
Bhai G
[email protected]I made this relish last weekend and it was a hit at my barbecue. The flavors are well-balanced and the rhubarb gives it a nice tartness.
Tariq jani
[email protected]This rhubarb relish is a delicious and tangy condiment that is perfect for summer cookouts. It is easy to make and can be used on grilled meats, fish, or vegetables.