Dorothy Smith Gooden's Rhubarb Relish

Submitted by Pioneer

"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"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 6 Pints

ingredients

• 1892.0 ml rhubarb, raw & chopped
• 946.0 ml onion, raw & chopped
• 236.59 ml vinegar
• 946.36 ml brown sugar
• 1.23 ml black pepper
• 4.92 ml salt
• 4.92 ml cinnamon
• 7.39 ml allspice
• 0.25 ml clove

directions

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

Reviews

[Bergy]

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

 

[farmchick 2]

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..

 

[etaylor8]

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

 

[zoo66]

Really delicious! The whole family enjoys this relish. I only got 4 1/2 pints from the recipe.

 

[genie533]

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?