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    You are in: Home / Recipes / Dorothy Smith Gooden's Rhubarb Relish Recipe
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    Dorothy Smith Gooden's Rhubarb Relish

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Pioneer's Note:

    This is an old time favorite recipe of my family.It is a tart spicy condiment that adds zest to anything you serve it with

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    Units: US | Metric


    1. 1
      Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour.
    2. 2
      Add remaining ingredients and simmer until thickened.
    3. 3
      Place in sterelized pint sealers and seal.

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    Ratings & Reviews:

    • on May 22, 2002


      This is exceptiona!. What a wonderful way to use some of that surplus rhubarb. It is so good with chicken, pork or as a condiment with a Sunday brunch. Thankyou Dorothy for a keeper of a recipe Cheers Bergy

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    • on May 10, 2010


      I think this is good. I did cut the sugar to 3 cups, and added 2 pkts. of Truvia (stevia), and increased the cinnamon to 1 1/2 tsp..

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    • on December 24, 2008


      My grandma's rhubarb is a family tradition and now my mom, Dorothy, has passed it on to me. Mom is no longer able to make this recipe herself, so I make sure that every Christmas she gets her relish. For the rest of the year I usually double the recipe and can the relish in sealed jars. This works just fine. Thanks Mom, Liz Taylor

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    Read All Reviews (5)


    Nutritional Facts for Dorothy Smith Gooden's Rhubarb Relish

    Serving Size: 1 (2755 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 642.1
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 455.8 mg
    Total Carbohydrate 161.8 g
    Dietary Fiber 4.7 g
    Sugars 147.5 g
    Protein 2.5 g

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