RHUBARB RELISH
Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Time 40m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.
Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.
CANADIAN SPICED RHUBARB AND ONION RELISH
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
Provided by Olha7397
Categories Canadian
Time 1h30m
Yield 5 8 oz. jars
Number Of Ingredients 11
Steps:
- Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
- When the relish is a rich brown colour and has the smooth, thick consistency of jam, it is ready this happens after about 40 to 60 minutes.
- Fill hot sterilized canning jars. Drop clean, new canning jar lids into boiling water and leave them there, off the heat, to allow the circle of sealing compound to soften. When filling each jar with jam, jelly or relish, leave a 1/8 inch headspace. Immediately screw the lid on tightly, then flip the jar over and back again. Set to cool on a rack. When the jam has cooled, check the seal to make sure the lid on the jar has concaved. If it has not, refrigerate the contents and use within a month.
- Another method is--Pour jam or jelly or relish into hot, clean jars, leaving a ¼ inch headspace. Wipe the edge of the jar with a clean damp cloth. Set the jar lids, previously softened in boiling water as described above, on the jars and tighten. Set on a rack in a canner, sometimes called a boiling water bath. Fill with water to a level 1 inch above the top of the jars. Cover the canner, bring to the boil over high heat and boil hard for 15 minutes. Remove the jars, cool on a rack and check the seals. Yields five 8 oz. jars.
- Great Canadian Recipes Summer Berries.
Nutrition Facts : Calories 761.9, Fat 0.4, SaturatedFat 0.1, Sodium 547.4, Carbohydrate 190.5, Fiber 4, Sugar 176.3, Protein 2.2
TANGY RHUBARB SALSA
This is a recipe I came up with while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! Just grab a bag of tortilla chips, or better yet make your own, and enjoy! Feel free to adjust ingredients to your liking. Don't like jalapenos? Don't use them. Mix and match peppers however you like, just be sure to use 3 of them. Also, I prefer Nellie and Joe's® lime juice because it's a bit more tart than regular bottled or fresh-squeezed lime juice, but if you can't find it that's fine, just use what you have.
Provided by Miss Diane
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 3h35m
Yield 12
Number Of Ingredients 13
Steps:
- Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
- Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
- Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.
Nutrition Facts : Calories 26.4 calories, Carbohydrate 6.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.9 g, Sodium 392 mg, Sugar 3.1 g
RHUBARB RELISH
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
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
EASY RHUBARB RELISH
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
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.
SUPER EASY COUNTRY-STYLE RIBS
These super-easy country style ribs are quickly thrown in the slow cooker for a delicious meal your whole family will love!
Provided by Six Sisters Stuff
Yield 6
Number Of Ingredients 6
Steps:
- In a medium sized mixing bowl, stir together the ketchup, brown sugar, vinegar, Old Bay seasoning, and the liquid smoke.
- Place the ribs in the bottom of your slow cooker.
- Pour sauce over the ribs.
- Cook on low for six hours until ribs are tender.
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