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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Linda D.

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Reviewed: May 1, 2009

This was delicious!

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Momma Katt

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Reviewed: Jun. 4, 2008

I had never experienced a rhubarb relish before and had no idea as to what to expect. So my initial response is "way too sweet." The tart rhubarb flavor is overwhelmed by the sweetness, all I taste is sugar. I think next time I would start with one cup of sugar and add as needed. Thanks for giving me something new to try.

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FOODLOVE

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: May 19, 2008

This is my favorite relish and like others have said an old recipe but so good!! Used to horde jars of it from my mom.

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BAJACONDO

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: May 18, 2008

This is great. My grandma used to make a relish just like it. I couldn't find that recipe anywhere, and boy am I glad I found this one. What a blast from the past. Great on sandwiches!!! Thank you so much for this recipe.

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Tasha

Cooking Level: Intermediate

Home Town: Spruce Grove, Alberta, Canada

Living In: Lacombe, Alberta, Canada

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Reviewed: Apr. 22, 2008

This is a great recipe that has been in our family for generations. If you have the windows open when you are simmering it, neighbours will be asking what is it that smells so wonderful. It is great on hamburgers. If you try the recipes, please be sure to use the onions. They add a lot to the taste and all the spices are a must. It will fill your house with great aromas when cooking. Bob in Edmonton, Alberta, Canada

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