Introduction
Hey friend! Are you like me and get ridiculously excited when rhubarb season rolls around? There’s just something so wonderfully nostalgic about those bright pink and green stalks, isn’t there? Maybe you grew up with a patch in the backyard, or maybe you just discovered its delightful tartness. While pie is always a classic, I want to share a recipe with you today that is unexpectedly versatile and incredibly delicious: Rhubarb Relish! It might sound a little different, but trust me, this sweet and tangy condiment is SO easy to whip up and absolutely unforgettable. It’s the perfect way to capture that springtime goodness in a jar.
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather ’round, let’s look at what simple goodies you’ll need to make this magic happen:
- 4 cups diced rhubarb: The star of the show! Dice it up into about 1/2-inch pieces. Don’t worry too much about perfection here.
- 1 large red onion, finely chopped: Adds a little savory depth and a beautiful color.
- 1 green bell pepper, finely chopped: Brings a touch of freshness and structure.
- 1 red bell pepper, finely chopped: More color and sweetness! The finer you chop these, the better they blend into the relish texture.
- 1 cup apple cider vinegar: This is where the tang comes from, balancing the sweetness beautifully.
- 1 1/2 cups granulated sugar: Provides foundational sweetness.
- 1/2 cup brown sugar: Adds a lovely depth and a hint of molasses flavor.
- 1 tablespoon mustard seeds: These pop slightly and add a wonderful, subtle spice and texture.
- 1 teaspoon ground ginger: Gives it a little warmth and zest.
- 1/2 teaspoon ground cinnamon: Pairs so well with rhubarb!
- 1/2 teaspoon ground cloves: A little goes a long way for that classic spiced flavor.
- 1/4 teaspoon ground black pepper: Just a pinch to wake everything up.
- 1/4 teaspoon salt: Enhances all the other flavors.
How to Make It
Okay, ready? This part is seriously simple. Think of it less as cooking and more like letting yummy things hang out together in a pot.
- First things first, grab your biggest, heaviest pot – something like a Dutch oven works great, or just a large saucepan. Toss in all your prepped goodies: the diced rhubarb, that gorgeous chopped red onion, the green bell pepper, and the red bell pepper. They should look so vibrant together!
- Now for the flavor party! Add the apple cider vinegar, both the granulated and brown sugars, the mustard seeds, ground ginger, cinnamon, cloves, black pepper, and salt to the pot. Give everything a good stir right in the pot to combine. It might look a little like a colorful soup right now, and that’s totally fine!
- Place the pot over medium-high heat on your stove. Stir occasionally just to make sure nothing is sticking to the bottom as it heats up. You’re just waiting for it to come to a nice, happy boil.
- Once it’s boiling merrily, reduce the heat way down to low. You want it just barely simmering, like a gentle bubble now and then. Let it hang out and simmer uncovered, stirring occasionally (I usually give it a stir every 5-10 minutes), for about 30 to 40 minutes. How do you know it’s done? The rhubarb and peppers will have softened beautifully, and the liquid will have thickened into a lovely, spoonable relish consistency. It should coat the back of a spoon. If it looks a little too watery after 40 minutes, just keep simmering and stirring until it thickens up to your liking.
- That’s it! Carefully remove it from the heat. You can serve it warm, or let it cool completely before storing.
Substitutions & Additions
Feeling creative? Here are a few ways you can tweak this relish:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Sweetener Swap: You could experiment with using just one type of sugar, or even a touch of maple syrup, but the combination really gives it depth.
- Veggies: While the peppers add great texture, you could potentially swap out one of the bell peppers for a finely chopped apple for extra sweetness and body.
- Extra Flavor: Stir in a tablespoon of finely minced fresh ginger right at the end for a brighter ginger kick. A handful of raisins or dried cranberries added during the simmer can also be a nice touch.
Tips for Success
- Chop Finely: Make sure your onion and peppers are chopped pretty small and evenly so they soften and blend well into the relish.
- Low and Slow Simmer: Don’t rush the simmering time. The magic happens as it gently cooks down and thickens. Keep the heat low enough that it’s just barely bubbling.
- Stir Occasionally: Especially as it thickens, make sure to stir every so often to prevent the bottom from sticking and potentially scorching.
- How to Tell It’s Thickened: Dip a spoon into the relish. If the liquid coats the back of the spoon and doesn’t run off immediately, it’s getting close! It will thicken a bit more as it cools, too.
- What to Serve With It: This relish is amazing with pork, chicken, turkey (hello, Thanksgiving leftovers!), grilled sausages, or even just slathered on cream cheese and crackers. Seriously, try it!
How to Store It
Once your beautiful relish has cooled completely, spoon it into clean jars or airtight containers. It will keep happily in the refrigerator for about 2-3 weeks. For longer storage, you could explore proper canning methods if you’re comfortable with that process, or freeze it in freezer-safe containers for up to 6 months. Thaw it in the fridge before using.
FAQs
Got questions? Let’s tackle a couple!
Q: What does rhubarb relish taste like?
A: It’s a wonderful balance of sweet and tangy, with a gentle warmth from the spices and a little savory note from the onion and peppers. It’s much more complex than just a jam!
Q: Is this relish spicy?
A: No, not really! The spices like ginger, cinnamon, and cloves add warmth and flavor, not heat. The mustard seeds add a slight pop but aren’t spicy. If you like heat, see the “Substitutions & Additions” section for adding chili flakes.
Q: Can I make this ahead of time?
A: Absolutely! Relishes are often even better the next day after the flavors have had a chance to meld. Make it a day or two (or even a week!) before you plan to serve it.
Sweet & Tangy Rhubarb Relish
Equipment
- Large pot or Dutch oven/large saucepan
Ingredients
Ingredients
- 4 cups diced rhubarb diced into about 1/2-inch pieces
- 1 large red onion finely chopped
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 1 cup apple cider vinegar
- 1.5 cups granulated sugar
- 0.5 cup brown sugar
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
Instructions
- Grab your biggest, heaviest pot – something like a Dutch oven works great, or just a large saucepan. Toss in all your prepped goodies: the diced rhubarb, that gorgeous chopped red onion, the green bell pepper, and the red bell pepper. They should look so vibrant together!
- Now for the flavor party! Add the apple cider vinegar, both the granulated and brown sugars, the mustard seeds, ground ginger, cinnamon, cloves, black pepper, and salt to the pot. Give everything a good stir right in the pot to combine. It might look a little like a colorful soup right now, and that's totally fine!
- Place the pot over medium-high heat on your stove. Stir occasionally just to make sure nothing is sticking to the bottom as it heats up. You're just waiting for it to come to a nice, happy boil.
- Once it's boiling merrily, reduce the heat way down to low. You want it just barely simmering, like a gentle bubble now and then. Let it hang out and simmer uncovered, stirring occasionally (I usually give it a stir every 5-10 minutes), for about 30 to 40 minutes. How do you know it's done? The rhubarb and peppers will have softened beautifully, and the liquid will have thickened into a lovely, spoonable relish consistency. It should coat the back of a spoon. If it looks a little too watery after 40 minutes, just keep simmering and stirring until it thickens up to your liking.
- That's it! Carefully remove it from the heat. You can serve it warm, or let it cool completely before storing.
Notes
- Chop finely: Make sure your onion and peppers are chopped pretty small and evenly so they soften and blend well into the relish.
- Low and Slow Simmer: Don't rush the simmering time. The magic happens as it gently cooks down and thickens. Keep the heat low enough that it's just barely bubbling.
- Stir Occasionally: Especially as it thickens, make sure to stir every so often to prevent the bottom from sticking and potentially scorching.
- How to Tell It's Thickened: Dip a spoon into the relish. If the liquid coats the back of the spoon and doesn't run off immediately, it's getting close! It will thicken a bit more as it cools, too.
Serving suggestions: Amazing with pork, chicken, turkey, grilled sausages, or even just slathered on cream cheese and crackers.
Storage: Once cooled, spoon into clean jars or airtight containers. It will keep happily in the refrigerator for about 2-3 weeks. For longer storage, freeze it in freezer-safe containers for up to 6 months. Thaw it in the fridge before using.
FAQs:
- What does rhubarb relish taste like? A wonderful balance of sweet and tangy, with a gentle warmth from the spices and a little savory note from the onion and peppers.
- Is this relish spicy? No, the spices add warmth and flavor, not heat. Add chili flakes for heat.
- Can I make this ahead of time? Absolutely! Relishes are often better the next day after the flavors meld.