Reviewed: May 21, 2012

Great relish for cold meats, and if you put it in jars and seal it will keep on you cupboard forever.

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Neepawa, Manitoba, Canada

Living In: Weslaco, Texas, USA

Reviewed: May 18, 2012

We really liked it, great to give as gifts also. I decreased the sugar because I like more tart than sweet. I used dark brown sugar and cider vinegar so that made the relish quite dark in color. I used it as a sandwich spread instead of mayo/Miracle Whip.

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Reviewer:

mn78

Reviewed: Dec. 1, 2011

just made up a double batch its delicious, filled up some jars for the family.

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Reviewer:

wadehawk

Cooking Level: Intermediate

Home Town: Summerford, Newfoundland, Canada

Reviewed: Jun. 15, 2011

Great recipe - just the right amount of spices to make it zippy, just like it's supposed to be.

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Reviewer:

karen

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

awesome on turkey brats!

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Reviewer:

smartcookie

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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Aug. 7, 2010

I have made this relish 3 times now in the past year, works great even if you use fresh/frozen rhubarb. I can't keep this in the house it's so delicious.

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Reviewer:

ShannonD

Cooking Level: Expert

Home Town: Raymond, Alberta, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Jun. 14, 2010

this is an excellent reish. It is tangy and reminds me of the Yankee Chutney I had up East. This is definetly a five star

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Reviewer:

GLENDAPALMER

Cooking Level: Expert

Living In: Lebanon, Tennessee, USA

Reviewed: May 25, 2010

Does anyone know how long this will keep? Could I make a large batch to put in jars and keep?

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Reviewer:

Cinders

Reviewed: Jun. 13, 2009

Very tasty especially with mild meats such as chicken or pork. The flavour of the finished product, due to the spices, reminded me somewhat of mincemeat. I always have an abundance of spring rhubarb so this is a keeper.

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4 users found this review helpful