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Rhubarb Relish

By: Mina Dyck  
"'We especially like this zippy relish on cold roast beef,' notes Mina Dyck, field editor from Boissevain, Manitoba."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 188 people have saved this

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 13 servings
 

Ingredients

  • 2 cups finely chopped fresh or frozen rhubarb
  • 2 cups finely chopped onion
  • 2 1/2 cups packed brown sugar
  • 1 cup vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper

Directions

  1. In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is a nice condiment to poultry, pork or beef.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by rob m. 
This is a great recipe that has been in our family for generations. If you have the windows... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by BAJACONDO 
This is my favorite relish and like others have said an old recipe but so good!! Used to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by FOODLOVE 
I had never experienced a rhubarb relish before and had no idea as to what to expect. So my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by Tasha 
This is great. My grandma used to make a relish just like it. I couldn't find that recipe... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2009 by Linda D. 
Very tasty especially with mild meats such as chicken or pork. The flavour of the finished... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2009 by Momma Katt 
This was delicious! MORE

 
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