Best 5 Big Rays Rhubarb Relish Recipes
In the realm of culinary delights, few condiments can rival the tangy and vibrant allure of rhubarb relish. With its roots in the kitchens of resourceful homemakers, this delectable creation has captivated taste buds for generations. Whether slathered on a juicy burger, spooned over a creamy cheesecake, or served as an accompaniment to a roasted chicken, big rays rhubarb relish adds a burst of flavor that elevates any dish to new heights. As you embark on a culinary journey to discover the best recipe for this remarkable condiment, let us guide you through the essential steps and ingredients required to craft a truly exceptional big rays rhubarb relish.
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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
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.
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 Relishes
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
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
Provided by Olha7397
Categories Canadian
Time 1h30m
Yield 5 8 oz. jars
Number Of Ingredients 11
Steps:
- Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
- Great Canadian Recipes Summer Berries.
Nutrition Facts : Calories 761.9, Fat 0.4, SaturatedFat 0.1, Sodium 547.4, Carbohydrate 190.5, Fiber 4, Sugar 176.3, Protein 2.2
GRANDMA'S RHUBARB RELISH
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
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
Tips:
- Select plump, firm rhubarb stalks with minimal blemishes. These stalks will yield the best flavor and texture for your relish.
- Use fresh, ripe strawberries for optimal sweetness and flavor. If you don't have access to fresh strawberries, frozen ones can be used as a substitute.
- Chop the rhubarb and strawberries into uniform pieces to ensure even cooking and distribution of flavors.
- Use a large pot or Dutch oven to accommodate all of the ingredients comfortably. This will prevent overcrowding and allow the relish to cook evenly.
- Stir the relish frequently during cooking to prevent sticking and burning. A wooden spoon is an ideal utensil for this task.
- Adjust the amount of sugar and vinegar to your personal taste preferences. Start with the suggested amounts and adjust as needed.
- Store the cooled relish in a clean, airtight container in the refrigerator for up to two weeks. You can also freeze the relish for longer storage.
Conclusion:
Big Ray's Rhubarb Relish is a delicious and versatile condiment that can be enjoyed in a variety of ways. Whether you spread it on sandwiches, use it as a topping for grilled meats, or serve it as a side dish, this relish is sure to be a hit. With its vibrant color, tangy flavor, and delightful aroma, Big Ray's Rhubarb Relish is a must-try for any food lover. So, gather your ingredients, follow the simple recipe, and experience the unique taste of this extraordinary relish.
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