Big Ray's Rhubarb Relish Recipe

Big Ray's Rhubarb Relish Recipe

bfr610

"Growing up we always had an abundance of rhubarb from the garden. This was a way for my mom to use it up and treat us as well. Nice addition to ice cream, pound cake, or all by itself. You can substitute any berries for the strawberries."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 256 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

Footnotes

  • Cook's Note:
  • To thicken the relish more quickly add 1/4 teaspoon cornstarch.

Reviews

Read all reviews 0

Other stories that may interest you