I can still remember the first time I made this easy rhubarb relish. It was a sunny summer afternoon, and my friend Lisa had just come back from a weekend trip to her grandmother’s farm, arms laden with bags of freshly picked rhubarb. She swore by her grandmother’s rhubarb relish recipe, a staple at their family gatherings, and convinced me to give it a try. Intrigued by the combination of tangy rhubarb and warm spices, I decided to make a batch, tweaking the recipe a bit to suit my taste.
I find that making this relish is a beautiful way to spend a quiet afternoon. As the mixture simmers on the stove, filling the kitchen with the heady aroma of cloves and cinnamon, it feels like stepping back in time. The balance of tart rhubarb, sweet sugar, and the spicy kick from allspice and paprika makes this relish a versatile condiment that pairs perfectly with roasted meats, grilled vegetables, or even spread on a crusty piece of bread with a bit of cheese.
One of the things I love most about this recipe is its simplicity. With just a few ingredients and minimal effort, you can create something truly special. Plus, it stores wonderfully in the freezer, so you can enjoy the taste of summer all year round.
Whether you’re looking to preserve a bumper crop of rhubarb or simply want to try something new, this easy rhubarb relish is sure to become a favorite in your kitchen. So, grab your apron, and let’s get cooking!
How to Make this Easy Rhubarb Relish
Ingredients:
- 12 cups finely chopped fresh or frozen rhubarb
- 2 cups sugar
- 1 medium onion, chopped
- 1 cup cider vinegar
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon paprika
Directions:
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 the heat and let it simmer, stirring occasionally, until the mixture thickens. This will take about 2 hours.
Fill the containers, leaving about 1/2 inch of space at the top. Wipe the edges of the containers clean and cover with lids.
Refrigerate for up to 3 weeks or freeze for up to 12 months.
Thaw in the refrigerator before serving.
FAQs:
Can I use frozen rhubarb for this relish recipe?
Yes, you can use either fresh or frozen rhubarb for this easy rhubarb relish recipe. Simply ensure that the rhubarb is finely chopped before adding it to the saucepan. If using frozen rhubarb, you do not need to thaw it beforehand as it will cook down during the simmering process.
How long does it take for the rhubarb relish to thicken?
To achieve the desired thickness, the rhubarb relish should simmer for about 2 hours. It is important to stir occasionally to prevent sticking and ensure even cooking. If the mixture hasn’t thickened to your liking after 2 hours, you can continue to simmer it for a bit longer.
What are the storage instructions for rhubarb relish?
Once the rhubarb relish is cooked, fill your sterilized containers, leaving about 1/2 inch of space at the top. Make sure to wipe the edges clean before sealing with lids. You can refrigerate the relish for up to 3 weeks or freeze it for up to 12 months. When you are ready to use the frozen relish, thaw it in the refrigerator first.
Can I adjust the spices in this rhubarb relish recipe?
Absolutely, you can adjust the spices to suit your taste preferences. If you prefer a spicier relish, you can add more ground cloves, allspice, or cinnamon. Conversely, if you like a milder flavor, reduce the amounts of these spices. Experimenting with the spice levels can help you find the perfect balance for your palate.
What dishes can I serve with rhubarb relish?
Rhubarb relish is versatile and can complement a variety of dishes. It pairs particularly well with grilled meats, such as pork or chicken. Additionally, it can be served as a condiment with cheese platters, added to sandwiches for an extra zing, or used as a topping for roasted vegetables. The sweet and tangy flavor of the relish enhances many different meals.
Easy Rhubarb Relish
Ingredients
- 12 cups finely chopped fresh or frozen rhubarb
- 2 cups sugar
- 1 medium onion chopped
- 1 cup cider vinegar
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon paprika
Instructions
- 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 the heat and let it simmer, stirring occasionally, until the mixture thickens. This will take about 2 hours.
- Fill the containers, leaving about 1/2 inch of space at the top. Wipe the edges of the containers clean and cover with lids. Refrigerate for up to 3 weeks or freeze for up to 12 months. Thaw in the refrigerator before serving.
