Got an abundance of rhubarb growing in your garden? Don’t let your rhubarb patch go to waste. Make a batch of this delicious tangy sweet Rhubarb Relish.
No rhubarb patch? Ask a neighbor if you can pick some of theirs.
But even if you have to buy some at the farmer’s market, the cost will be totally worth it.
This recipe makes a tangy sweet relish perfect for spreading on a burger or hot dog for all your summer picnics and cookouts.
Come winter, spread it over chicken or pork before baking in an oven or slow cooker. The meat comes out sooo delicious, juicy and tender.
How to Make Rhubarb Relish
- 3 lb rhubarb, chopped in one inch pieces
- 3 lb chopped onions
- 4 c pickling vinegar
- 4 lb brown sugar
- 4 tsp fine pickling salt
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp freshly ground black pepper
Chop the rhubarb and onions.
Add to a large heavy bottom roasting pan.
Weigh out the brown sugar.
Measure out the spices and salt.
Add sugar and spices to the rhubarb onion mixture.
Stir in the pickling vinegar.
Cook over medium heat for 1 1/2 to 2 hours.
When the rhubarb and onions have softened, mash with a potato masher and continue cooking.
During the last hour, watch the rhubarb mixture carefully and stir frequently to prevent burning.
The closer the relish gets to being ready to transfer to jars for canning, the more you’ll need to stir. You’ll know when to start stirring more frequently because you’ll see a noticeable thickening begin to happen. During the final minutes, you’ll be stirring constantly.
Continue cooking it down until it’s a spreading consistency like what you’d want to spread on a hot dog or hamburger bun.
While the rhubarb relish is cooking down, wash your jars in hot soapy water. Rinse well and keep them in hot water.
Get your canner set up with water that’s coming to a simmer.
Once the relish is cooked down to the consistency that you want, ladle into half pint jars, leaving ½” head space.
Debubble by running a non metallic knife or spatula around the edges.
I use a wooden chopstick but I have one of these Norpro bubble poppers/measurers on my canning wish list.
Not only is it be used to debubble but the stair stepped end helps you measure for the correct head space every time!
After debubbling, add more relish if needed to achieve the proper head space.
Wipe the rim of the jar with a cloth dipped in vinegar.
Add canning lid and ring. Tighten the ring until it’s finger tight.
Place the jar on the rack in the water bath canner.
Continue to fill jars until the rack is full. My stainless steel Ball canner can hold a single layer of 11 half pint jars.
When the rack is full of jars, lower it into the canner. The jars should be covered by at least 2 inches of water.
Add more water if needed.
Process the jars for 10 minutes. Start timing when the water comes to a boil.
When the time is up, lift the rack and allow the jars to sit in the canner for 5 minutes.
Remove jars using a jar lifter.
Set them on a towel covered surface away from drafts. Allow to cool for 24 hours before removing rings and labelling.
Store in a cool, dark place for up to 12 months.
There was one half pint and one quarter pint jar of relish that wouldn’t fit in the canner.
It wasn’t worth it to do a second canning session for just those two jars, so they were put in the fridge to be used first.
Once you’ve tasted it, it won’t take long to use up.
Spread a generous amount of the rhubarb relish on a hamburger or hot dog roll.
Now that’s going to be a delicious burger!
As I mentioned earlier, you can also use the relish when cooking chicken or pork.
Here I’ve placed boneless, skinless chicken thighs over a layer of sliced onions.
Then I spread a large spoonful of the rhubarb relish over each thigh.
Bake in a 375ÂşF oven for 35 to 40 minutes or until done.
Serve with your favorite side dishes.
In the photo below, I’ve served it with asparagus and fried slice potatoes and spinach, then garnished with chives and chive blossoms.
I will sometimes substitute the cranberry mixture in my Whole Chicken Cranberry Bake with rhubarb relish for a yummy variation of this slow cooker main dish.
I hope that you’ll give this recipe for Rhubarb Relish a try. Scroll to the bottom of the post to print it out.
If you do make it, please post a photo on your favorite social media and tag me so I can come see. I’m @supermomnocape on Instagram, @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.
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Rhubarb Relish Recipe
Ingredients
- 3 lb rhubarb, chopped in one inch pieces
- 3 lb chopped onions
- 4 c pickling vinegar
- 4 lb brown sugar
- 4 tsp fine pickling salt
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp freshly ground black pepper
Instructions
1. Chop the rhubarb and onions. Add to a large heavy bottom roasting pan.
2. Weigh out 4 lbs of brown sugar.
3. Measure out the spices.
4. Add brown sugar and spices to the pan with the rhubarb and onions.
5. Stir in the pickling vinegar.
6. Cook over medium heat for 1 1/2 to 2 hours.
When the rhubarb and onions have softened, mash with a potato masher and continue cooking.
During the last hour, watch the rhubarb mixture carefully and stir frequently to prevent burning.
The closer the relish gets to being ready to transfer to jars for canning, the more you’ll need to stir. You’ll know when to start stirring more frequently because you’ll see a noticeable thickening begin to happen. During the final minutes, you’ll be stirring constantly.
Continue cooking it down until it’s a spreading consistency like what you’d want to spread on a hot dog or hamburger bun.
7. While the rhubarb relish is cooking down, wash your jars in hot soapy water. Rinse well and keep them in hot water.
Get your canner set up with water that’s coming to a simmer.
8. Once the relish is cooked down to the consistency that you want, ladle into half pint jars, leaving ½” head space.
9. Debubble by running a non metallic knife or spatula around the edges.
10. After debubbling, add more relish if needed to achieve the proper head space.
11. Wipe the rim of the jar with a cloth dipped in vinegar.
12. Add canning lid and ring. Tighten the ring until it’s finger tight. Place the jar on the rack in the water bath canner.
Continue to fill jars until the rack is full.
13. When the rack is full of jars, lower it into the canner. The jars should be covered by at least 2 inches of water.
Add more water if needed.
14. Process the jars for 10 minutes. Start timing when the water comes to a boil.
15. When the time is up, lift the rack and allow the jar to sit in the canner for 5 minutes.
16, Remove jars using a jar lifter. Set them on a towel covered surface away from drafts. Allow to cool for 24 hours before removing rings and labelling.
17. Store in a dark, cool place for up to 12 months.
Nutrition Information:
Yield:
192Serving Size:
2 tbspAmount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g
The calculated nutrition is approximate. If you require more accurate numbers it is best to calculate them for yourself.
