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Cook1 hr 30 mins
Tangy and slightly sweet relish--perfect with salmon or any other fish.
Make and share this Rhubarb Relish recipe from Food.com.
- Cook for 1 1/2 hours on low/med heat, until thick. Pour into sterilized canning bottles and use sterilized tops as well.
- When I make this I usually get 3 half pint bottles, with a bit left over.
- If you don't want to can this relish it could stay in the fridge, but I'm not sure for how long.