Best Dorothy Smith Goodens Rhubarb Relish Recipes

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RHUBARB RELISH



Rhubarb Relish image

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

Provided by Suzie_Q

Categories     Sauces

Time 1h20m

Yield 2 1/2 pints, 5 serving(s)

Number Of Ingredients 8

5 cups chopped rhubarb
5 cups chopped onions
2 1/2 cups cider vinegar
6 cups packed brown sugar
1 tablespoon table salt
1 teaspoon pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Steps:

  • Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often.
  • Add remaining ingredients.
  • Stir.
  • Continue to cook until thick, stirring often, about 30 minutes.
  • Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.

Nutrition Facts : Calories 1116.9, Fat 0.5, SaturatedFat 0.1, Sodium 1508.4, Carbohydrate 280.7, Fiber 5, Sugar 262.7, Protein 2.7

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

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 sues recipes

Categories     Fruit

Time 1h45m

Yield 3 half-pints, 1 serving(s)

Number Of Ingredients 7

8 cups chopped rhubarb
4 cups chopped onions
4 1/2 cups brown sugar
1 1/2 teaspoons whole cloves
1 1/2 teaspoons allspice
1 teaspoon salt
1 1/2 teaspoons cups white vinegar

Steps:

  • Cook for 1 1/2 hours on low/med heat, until thick. Pour into sterilized canning bottles and use sterilized tops as well.
  • When I make this I usually get 3 half pint bottles, with a bit left over.
  • If you don't want to can this relish it could stay in the fridge, but I'm not sure for how long.
  • Enjoy!

Nutrition Facts : Calories 4223.2, Fat 3.2, SaturatedFat 0.9, Sodium 2778.2, Carbohydrate 1076.3, Fiber 28, Sugar 990.7, Protein 15

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

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

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

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.

CRANBERRY-RHUBARB RELISH



Cranberry-Rhubarb Relish image

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

Provided by Dancer

Categories     Sauces

Time 25m

Yield 20 serving(s)

Number Of Ingredients 6

4 cups fresh cranberries or 4 cups frozen cranberries
1 (20 ounce) package frozen rhubarb
2 cups sugar
1 cup water
1 cup chopped crystallized ginger
1/4 cup grated lemon, rind of

Steps:

  • Combine all ingredients in large saucepan.
  • Cook over med-low heat until sugar dissolves, stirring occasionally.
  • Increase heat and boil until cranberries pop, about 10 minutes, stirring.
  • Remove from heat.
  • Cover and let stand 15 minutes.
  • Refrigerate until well-chilled.

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