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
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..
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
Really delicious! The whole family enjoys this relish. I only got 4 1/2 pints from the recipe.
I made this recipe because it sounded so unusual and because I had so much rhubarb I didn't know what to do with it. The relish is awesome! Wow, what a flavor, I can hardly wait to grill chicken and use it. I am wondering - is this safe to can - or seal in jars and not refrigerate?