Best Rhubarb Carrot Relish Recipes

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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.

CANADIAN SPICED RHUBARB AND ONION RELISH



Canadian Spiced Rhubarb and Onion Relish image

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

4 cups rhubarb, cut in 1/4 inch pieces
4 cups onions, finely chopped
2 cups cider vinegar
4 cups brown sugar, firmly packed
1 teaspoon salt
1 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/2 teaspoon celery seed
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fresh ground pepper

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

BIG RAY'S RHUBARB RELISH RECIPE



Big Ray's Rhubarb Relish Recipe image

Growing up we always had an abundance of rhubarb from the garden. This was a way for my mom to use it up and treat us as well. Nice addition to ice cream, pound cake, or all by itself. You can substitute any berries for the strawberries.

Provided by bfr610

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 45m

Yield 8

Number Of Ingredients 8

2 ¼ cups packed brown sugar
2 cups finely chopped rhubarb
2 cups chopped strawberries
½ cup white vinegar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Steps:

  • Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 65.6 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 19.2 mg, Sugar 62.4 g

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

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 CHUTNEY



Rhubarb Chutney image

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

Steps:

  • In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

RHUBARB-CARROT RELISH



Rhubarb-Carrot Relish image

Provided by Mark Bittman

Categories     easy, side dish

Time 25m

Yield almost 3 cups

Number Of Ingredients 5

Salt
1 large carrot, peeled and cut into chunks
About 1 1/2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2 1/2 cups
2 teaspoons mustard seeds
1 tablespoon butter, or walnut oil

Steps:

  • Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
  • When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
  • Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 448 milligrams, Sugar 3 grams

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