**Rhubarb Relish: A Tangy and Versatile Condiment**
Rhubarb relish is a delicious and versatile condiment that adds a sweet-tart flavor to a variety of dishes. Made from fresh rhubarb, sugar, vinegar, and spices, rhubarb relish is a staple in many kitchens. Its unique flavor profile makes it a perfect accompaniment to grilled meats, roasted vegetables, and even ice cream. This article provides three unique rhubarb relish recipes, each with its own distinct flavor and texture. The first recipe is a classic rhubarb relish, made with simple ingredients and a traditional preparation method. The second recipe adds a touch of heat with the addition of chili peppers, while the third recipe incorporates fresh herbs for a bright and flavorful relish. Whether you're looking for a classic condiment or something with a bit more of a kick, these rhubarb relish recipes have something for everyone.
RHUBARB RELISH
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
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.
EASY RHUBARB RELISH
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
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
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 Side Dish Sauces and Condiments Recipes Relish Recipes
Time 45m
Yield 8
Number Of Ingredients 8
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
NOME RHUBARB AND ONION RELISH
Make and share this Nome Rhubarb and Onion Relish recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 1h30m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Cook rhubarb and vinegar over medium heat for 20 minutes.
- Add remaining ingredients and simmer for 1 hour, stirring occasionally.
- Pour into hot sterilized jars and seal immediately.
- Process for 15 minutes in a boiling water bath.
RHUBARB RELISH
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
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
CRANBERRY-RHUBARB RELISH
Make and share this Cranberry-Rhubarb Relish recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in large saucepan.
- Cook over med-low heat until sugar dissolves, stirring occasionally.
- Increase heat and boil until cranberries pop, about 10 minutes, stirring.
- Remove from heat.
- Cover and let stand 15 minutes.
- Refrigerate until well-chilled.
CRANBERRY-RHUBARB RELISH
Categories Condiment/Spread Fruit Side Thanksgiving Quick & Easy
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in heavy large saucepan. Cook over medium-low heat until sugar dissolveds, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes. Remove from heat. Cover and let stand 15 minutes. Cover and refrigerate until well chilled. (Can be prepared 1 week ahead)
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.
Tips:
- Choose the right rhubarb: For the best relish, use firm, tart rhubarb stalks that are deep red in color. Avoid stalks that are wilted or bruised.
- Prepare the rhubarb properly: Wash the rhubarb stalks thoroughly and remove any leaves or blemishes. Cut the stalks into small pieces, about 1/2-inch thick.
- Use a variety of spices: Rhubarb relish is a great way to experiment with different spices. Some common spices that pair well with rhubarb include cinnamon, ginger, allspice, and cloves.
- Adjust the sweetness to your liking: Rhubarb relish can be made more or less sweet, depending on your personal preference. Add more or less sugar to the recipe as desired.
- Can and store the relish properly: Properly canned and stored rhubarb relish can last for up to a year. Be sure to follow the canning instructions carefully to ensure that the relish is safe to eat.
Conclusion:
Rhubarb relish is a delicious and versatile condiment that can be used to add a tangy, sweet flavor to a variety of dishes. It's perfect for grilled meats, fish, or vegetables, and it can also be used as a sandwich spread or dip. With its bright red color and unique flavor, rhubarb relish is sure to be a hit at your next gathering.
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