By Charlotte J on May 06, 2002
Photo by Mommy2two
Photo by Mommy2two
"As taken from Alaska "Sourdough" Cookin', copyright 1976, Baxter Lane Company"
Serving Size: 1 (2525 g)
Servings Per Recipe: 1
"This is an excellent condimant to serve with any roast, like horseradish or crsnberry sauce or mint jelly. I'e made it as Alaska Rhubarb and Onion Relish, but in all the years I've made it and all the times I've seen the recipie, no one knows where the Alaska comes from. I put up a batch every year. Makes great Xmas gifts."
"Great recipe! I did omit the table salt and reduce the clove to 1/2 teaspoon. I tried the relish out on some friends as a glaze for grilled chicken and got rave reviews. So far I have put up 16 8oz. jars. We'll see how many I give away and how many I keep for myself..."
"Wonderful recipe! This is my first review and I made this on a whim and I now have gifts for my gourmet friends. I can't wait until they taste it. Need more recipes like this. I also omitted the salt and reduced the cloves to 1/2 tsp. Five stars and more!!!"
"At this time of year I always seek out recipes for relishes and condiments to put up in jars in preparation for Christmas. Since I adore rhubarb with pork, this recipe is ideal and am grateful for its inclusion in RecipeZaar, and particularly its mention in the latest Eater's Digest. I do not have to search postings for good relishes. One click and there you are."
"After reading other comments about the final product; I decided to adjust the cooking times a bit. I just mixed all ingredients in the saucepan as the first step. Brought them to a boil for 10 minutes. Then, I removed the solids with a slotted spoon, and shocked them in an iced water bath. I continued to reduce the liquid down quite a bit. Did this till the volume matched the reserved onion and rhubarb pulp. Mixed all back together, and chilled. This produced a chunkier, fresher end result. I used room temp. as a relish for sirloin pork roast."
"This is a delicious condiment. I wanted to keep some texture, so I started by simmering the cider vinegar, added the spices and sugar, and then added the onions and rhubarb. The rhubarb cooked down, but the onions kept some shape. I didn't have any celery salt, so I just left that out. Delicious, savory, tart, and just wonderful with roast pork."
"Absolutely delicious!! Decided to whip up a batch to give away as xmas fillers but now I don't really want to share it!! I halved the salt and added a chopped chilli, 1c sultanas, 2t crushed garlic, 1t minced ginger & 1/2t ground ginger & it's just perfect!! So simple!! Looking forward to making over & over again!!"
"I just finished making a recipe very similar to this (from Recipezaar #12546) except with less vinegar,3 cps brown sugar and I added more pepper & some chili pwdr. The original was fantastic! So unusual, but full of flavor over meats... it's worth the experiment!"
"I also thought this might be a strange combination, but this relish is very tasty. My husband loves it and I got 8 cups from this recipe. It is more like a sauce, but it will be condiment for pork or chicken and sandwiches."
"I was kinda turned off at first. This is more the consistance of a sauce. I guess the word 'relish' gave me the impression that it would be chunky, sort of like pickle relish. Of course, once I tasted it.....who cares what it looks like. :) The flavour is wonderful. I had it on burgers tonight, and I even gave a jar to our supper guests. They also enjoyed it."
"This is SO GOOD. A delectable combination of sweet and spicy. Perfect made as is if you really like a kick to your condiments. 1 batch made just 4 pints so I am off to the kitchen to double the batch and make more! I will definitely be giving this for Xmas gifts (if there is any left by December!) Thank you for posting this."
"First time trying this and it taste great. Hope to make more."