Mom made this every year...it brings back many memories for me. Just like her I can never make enough; I generally do a 4x recipe, (single recipe below) but there is still a "gap" between the last jar and the next batch. Good with anything but most especially roast pork.
4 c. cut up rhubarb 2 c. vinegar 4 c. diced onion 1 tsp. salt 1 tsp. pepper 1 tsp. celery salt 1 tsp. ground cloves 1 tsp. cinnamon 2 lb. brown sugar
Cook rhubarb and vinegar together for 20 minutes. Add onion, salt, pepper, celery salt, ground cloves, cinnamon and brown sugar and simmer 1 hour. Pack in sterilized jars and seal.
Post by Blossom/Jackie W. on Jun 10, 2009 11:35:07 GMT -5
You know Brian; I've never had rhubarb relish though I grow it and eat just a bit. However; hubby loves cooked rhubarb.... just cooked and served with vanilla ice cream (As I recall you like it as well) or in a pie with strawberries. This recipe looks easy enough...... I might just try it! TY!