This is an old-time recipe from my grandmother’s cookbook that definitely has a place on the modern table. She always had a few hearty rhubarb plants in her garden that she cherished. Serve this piquant rhubarb relish with a charcuterie platter, with cheese and crackers, or use it as a condiment with pulled pork sandwiches. Plan on freezing some jars for later use — you’ll be glad you did.
INGREDIENTS:
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
METHOD:
In a large stockpot, combine all ingredients. Bring the mixture to a boil and then reduce the heat. Simmer, stirring occasionally, until the mixture thickens, about 2 hours.
Fill several sterilized mason jars (two quart-size jars work well, or 4-5 pint jars) to within 1/2 inch of the rim. Wipe off the top edges of jars; cover with clean lids and cool on the countertop.
Refrigerate for up to 3 weeks. Freeze extra jars for up to 12 months. Thaw frozen relish in the refrigerator before serving.
