Canadian Spiced Rhubarb And Onion Relish Recipes

EASY RHUBARB RELISH

Easy Rhubarb Relish image

I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. -Helen Brooks, Lacombe, Alberta r

Provided by Taste of Home

Time 2h10m

Yield 4 pints.

Number Of Ingredients 9

Ingredients

12 cups finely chopped fresh or frozen rhubarb
1 medium onion, chopped
2 cups sugar
1 cup cider vinegar
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground allspice
1/4 teaspoon paprika
1 teaspoon ground cinnamon

Steps:

Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S RHUBARB RELISH

Grandma's Rhubarb Relish image

Our family favorite on cold beef or pork. Grandma used to make jars and jars of it every year. I am posting her recipe as she wrote it out. I make mine in my slow cooker now. Grandma never put a cooking time in her instructions but it is a time consuming recipe but well worth the effort.

Provided by KennKonn

Categories Low Protein

Time 1h15m

Yield 6 Pints

Number Of Ingredients 9

Ingredients

1 quart rhubarb
1 quart onion
3 cups brown sugar
1 pint vinegar
1 teaspoon cinnamon
1 teaspoon clove
1 teaspoon allspice
1 teaspoon salt
3/4 teaspoon pepper

Steps:

Chop rhubarb and onions in small pieces.
Add sugar, vinegar and spices.
Boil till tender over medium heat.
Stirring every few minutes so it doesn't stick to bottom of pot.
Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.

Nutrition Facts : Calories 495.1, Fat 0.4, SaturatedFat 0.1, Sodium 439.9, Carbohydrate 122.7, Fiber 3.5, Sugar 111.4, Protein 1.8

RHUBARB RELISH

Rhubarb Relish image

Make and share this Rhubarb Relish recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Sauces

Time 50m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

2 cups rhubarb, finely chopped (fresh or frozen)
2 cups finely chopped onions
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.

Nutrition Facts : Calories 57.7, Sodium 64.2, Carbohydrate 14.5, Fiber 0.2, Sugar 13.6, Protein 0.1

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