Making Freshly Picked Rhubarb Relish
Rhubarb Relish
Ingredients
- 1 quart (you can tell that this is an old recipe in quarts not cups) this is 4 cups finely cut rhubarb I cut off the leaves and placed them carefully in our covered garbage can, then rinsed the rhubarb and cut it into 1/4" slices of thin tender rhubarb stalks
- 1 onion finely chopped
- 2 cups of tightly packed light brown sugar
- 1 cup of plain white vinegar
- 1 cup of water
- 1 tsp. Kosher salt OR 1/2 tsp. fine salt
- 3/4 tsp. each of ground cinnamon, allspice and cloves (I did slightly rounded measurements of the spices)
- optional 3/4 tsp. of cayenne or crushed chillies (I used 1/4 tsp. of crushed chillies)
Instructions
Please remember that rhubarb leaves are very toxic, with oxalic acid. Do not put them in the compost pile, put them carefully in your garbage. Don’t allow any child or pet to get ahold of them and eat them. Here I’m talking about our sweet golden retreiver Maggie who thinks she can eat anything she can reach as I am working at the kitchen counter.
-You can’t get much simpler:
-Place the finely chopped rhubarb, onion, vinegar, water and spices in a large pot. I used my non-stick Dutch oven.
-Stir to mix well. Cook over medium high heat to bring to a boil.
-Reduce the heat to medium or lower and cook for 3/4 to 1 hour. Stirring every couple of minutes to prevent sticking.
-As you get to the 45 minute mark you will see that the relish has reduced in volume as the liquid evaporates.
-Dora wrote to cook for 1 hour and I did this, but next time, I think that I will cook it for 45 to 50 minutes. Use your own judgement.
-Try this easy recipe. It is sweet and spicy and just plain delicious!
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