Rhubarb Relish

As a seasonal eater and cook, I don’t buy fresh tomatoes during certain times of year. So in spring, before tomatoes are in season, I use rhubarb! The red or green stalks—minus their huge, inedible leaves that look like something out of Jurassic Park—impart a refreshing acidity in dishes like rhubarb relish. Blended with onion, sugar, cider vinegar and spices like clove, allspice and cinnamon, rhubarb can be made into a relish reminiscent of ketchup. It’s an excellent condiment for sandwiches, burgers, backyard barbecue and grilling recipes, potluck dishes and even your mom’s meatloaf.

Rhubarb Relish Ingredients

• Rhubarb: While the leaves contain high levels of oxalic acid, which can be toxic, rhubarb is not poisonous when you stick to the juicy stalks. The red and green stalks taste the same, so use either or both in this recipe. Just make sure they’re fresh and crisp. Dried ends on the rhubarb stalks indicate they’re old and past their prime.
• Onion: Since this relish is sweet and savory, onion is a good fit. White or yellow onion is the go-to, but a red one would be fine, too.
• Sugar: This recipe uses granulated sugar to sweeten the relish, but light or dark brown sugar would be wonderful in its place. You could even replace some of the sugar with molasses or maple syrup.
• Cider vinegar: Cider vinegar amplifies the acidity of rhubarb and ensures that this relish stores well in the fridge. That acidity also helps cut through fat, making it a perfect accompaniment to rich meat dishes.
• Salt: Salt rounds out the myriad flavors in this sauce.
• Spices: The warming combo of clove, allspice and cinnamon makes rhubarb relish fragrant and flavorful. Because it matches so well with acidic flavors, this trio also appears in store-bought or homemade pickling spice.

Directions

Step 1: Prepare containers

Rinse four 2-cup freezer containers and lids with boiling water. Dry them thoroughly.

Editor’s Tip: This relish isn’t meant to be canned, so there’s no need for canning equipment.

Step 2: Make the relish

In a large saucepan, combine the rhubarb, onion, sugar, cider vinegar, salt, clove, allspice and cinnamon. Bring them to a boil. Reduce the heat and simmer until the mixture thickens, about two hours, stirring occasionally.

Step 3: Fill containers and store

Fill all of the containers to within 1/2-inch of the tops. Wipe off the top edges of the containers and cover them with lids. Store the relish in the refrigerator or freezer.

Rhubarb Relish Variations

• Add other fruit: To increase the complexity of the relish, try adding different fruits that complement the rhubarb. Strawberries, apples, blueberries and pears are all great options.
• Puree it: For a silky smooth texture (more like ketchup or barbecue sauce), run the relish through a blender or a food processor before packaging it up.
• Bring it closer to ketchup: Celery seed is a key ingredient in ketchup, so if that’s the flavor profile you’re going for, add 1/2 teaspoon of celery seed or more to taste.

How to Store Rhubarb Relish

How long does rhubarb relish last?

Because it’s high in acidity and sugar—both of which help preserve foods—you can refrigerate this relish for up to three weeks.

Can you freeze rhubarb relish?

Absolutely. Relish recipes are often great for freezing. This one will last in the freezer for up to a year. Thaw the frozen relish in the fridge before serving it.

Rhubarb Relish Tips

Is it better to use fresh or frozen rhubarb for relish?

You can use fresh or frozen rhubarb because you’ll be simmering this relish until it thickens. In this case, whatever’s easiest for you is the right thing to use! If you use frozen rhubarb, there’s no need to thaw and drain it first.

How should you use rhubarb relish?

With its sweetness and zip, this relish is a great replacement for ketchup or barbecue sauce. I love it slathered on a roasted pork shoulder, painted onto grilled chicken or mixed into vegan jackfruit recipes. Another great way to use it? Mix the relish into some mayo and use it as a sandwich spread. The souped-up condiment would be nice with smoked turkey or ham, an easy hamburger or a simple black bean burger.