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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Sanjit Bhai
[email protected]I love the sweet and sour flavor of this relish. It's the perfect balance.
Fathima Fasla
[email protected]This relish is a great way to add a pop of flavor to your favorite dishes.
Maryana Ellis
[email protected]I've never made relish before, but this recipe was so easy to follow. I'm definitely going to make it again.
Sumayya Steward
[email protected]This relish is a great addition to a cheeseboard or charcuterie platter.
Muslim Abbas
[email protected]I love the bright pink color of this relish. It's so eye-catching.
thomas french
[email protected]This relish is a great way to use up extra rhubarb from the garden.
Omair Mohammed Hasanuddin
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this relish. It's not too tart.
Avram Avram
[email protected]This relish is so versatile. I've used it on everything from sandwiches to tacos.
Adekunle Adedoyin
[email protected]I love the crunch of the rhubarb in this relish. It's a great addition to salads and grain bowls.
Tmg SuNita
[email protected]This relish is a great way to add a pop of flavor to grilled chicken or fish.
Nonkululeko Matolweni
[email protected]I've never had rhubarb relish before, but I'm so glad I tried this recipe. It's delicious!
Bina Kings
[email protected]This relish is the perfect balance of sweet and tart. I love it on sandwiches and wraps.
Abraham Williams
[email protected]I made this relish for a barbecue and it was a huge hit! Everyone loved it.
mimo world
[email protected]This relish is so easy to make and it's a great way to use up extra rhubarb.
Sadam Hussain
[email protected]I love the combination of rhubarb and ginger in this relish. It's so refreshing and unique.
Qurban Rana
[email protected]This rhubarb relish is a delightful blend of sweet and tangy flavors. It's the perfect condiment to add a pop of flavor to grilled meats, fish, or vegetables.