Rhubarb Relish is a very easy and tasty recipe to prepare. A relish is different from a compote as it can have salt and onions and is used as a condiment beside chicken, pork or beef.
Rhubarb Relish
4 cups rhubarb, cut up
3 large onions, cut fine
1 tsp cloves
1 tsp pepper
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 small tin tomatoes
ADD:
2 cups white vinegar
2 Cups white sugar
Place all ingredients in a large saucepan and cook until mixture begins to thicken (about 1 hour). Stir often to prevent burning. Pour into sterilized jars and seals. Enjoy with hot dogs, hamburgers etc.
Cranberry-Rhubarb Relish
4 c fresh or frozen cranberries (= 1 1/3 12-oz bags)
1 20-oz package frozen rhubarb
2 c sugar
1 c water
1 c chopped crystallized ginger
1/4 c grated lemon peel
Combine all ingredients in large saucepan. Cook over med-low heat until sugar dissolves, stirring occasionally. Increase heat and boil until cranberries pop, about 10 min, stirring. Remove from heat. Cover and let stand 15 min. Refrigerate until well-chilled.
Rhubarb Relish
2 c. finely chopped fresh or frozen rhubarb
2 c. finely chopped onion
2 1/2 c. packed brown sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. pepper
Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Makes a nice condiment for poultry, pork or beef.
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