Big Ray's Rhubarb Relish Recipe

Name: Big Ray's Rhubarb Relish Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 4 cups rhubarb (chopped); 1 cup onion (finely chopped); 1 cup brown sugar (packed); 1/2 cup apple cider vinegar; 1 tbsp ginger (minced); 1 tbsp mustard seeds; 1 tsp salt

60 min 12 servings Easy

All Recipes

A tangy and sweet rhubarb relish perfect for enhancing grilled meats and sandwiches.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Rhubarb relish is a delightful condiment that pairs beautifully with a variety of dishes. Its unique balance of tanginess and sweetness can transform a simple meal into something special. Big Ray's take on this classic relish brings a Canadian twist to your table. This version of rhubarb relish is ideal for those who love to experiment with flavours and want to elevate their grilling game. Whether you're serving it with a juicy steak or a slice of roasted pork, this relish adds a burst of flavour that is hard to resist.

Instructions

Prepare the Ingredients

Chop the rhubarb and onion into small, uniform pieces to ensure even cooking.

Pro tip: Use fresh rhubarb for the best results.

Combine Ingredients

In a large saucepan, combine rhubarb, onion, brown sugar, apple cider vinegar, ginger, mustard seeds, and salt.

Pro tip: Stir well to dissolve the sugar.

Cook the Relish

Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, stirring occasionally, until thickened.

Pro tip: The relish should be thick enough to coat the back of a spoon.

Check Consistency

Taste and adjust seasoning if necessary. If the relish is too tart, add more sugar.

Pro tip: Consistency should be similar to chutney.

Transfer to Jars

Carefully ladle the hot relish into sterilized jars, leaving about 1 cm (1/2 inch) of headspace.

Pro tip: Use a funnel to avoid spills.

Seal and Store

Seal jars with lids. If storing long-term, process in a boiling water bath for 10 minutes. Otherwise, let cool and refrigerate.

Pro tip: Ensure jars are properly sealed to prevent spoilage.

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Tips & Tricks

Choose fresh rhubarb stalks for the best flavour and colour.
Adjust sugar based on the tartness of your rhubarb.
Store the relish in sterilized jars for longer shelf life.

Frequently Asked Questions

What dishes go well with rhubarb relish?

Rhubarb relish pairs well with grilled meats, roasted poultry, and can enhance sandwiches and burgers.

How long does rhubarb relish last?

When stored in sterilized jars in the refrigerator, rhubarb relish lasts up to two weeks. Processed jars can last longer.

Can I adjust the sweetness of the relish?

Yes, you can adjust the sweetness by adding more or less sugar, depending on your preference.

Is rhubarb relish suitable for canning?

Yes, you can preserve rhubarb relish by processing it in a boiling water bath for long-term storage.

What is the primary flavour of rhubarb relish?

The primary flavour of rhubarb relish is a balance of tangy and sweet, with aromatic spices.

Serving Suggestions

Serve this rhubarb relish alongside grilled meats, roasted poultry, or even as a topping for sandwiches and burgers. It makes a fantastic addition to cheese boards as well. For best results, make the relish a day ahead to allow the flavours to meld. Store it in sterilized jars in the refrigerator for up to two weeks, or process it in a water bath for longer storage.