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Easy Rhubarb Relish

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
  • Total Time
    Prep: 10 min. Cook: 2 hours + chilling
  • Makes
    4 pints

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

Directions

  • 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
2 tablespoons: 31 calories, 0 fat (0 saturated fat), 0 cholesterol, 38mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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