Rhubarb Relish

- Advertisement -

Recipe Image

Lynley Ruck


  • 2 cups chopped rhubarb
  • 2 cups chopped onion
  • 2 cups brown sugar
  • 1 cup white wine vinegar
  • 1/2 teaspoon each ground ginger, cayenne and allspice


Put everything into a saucepan over a medium heat. Cook for 30 minutes, or until soft and jam-like, fill sterilised jars and seal. Use with roasted lamb, chicken or with trout or salmon dishes.

[homepageimage]Recipe Image[/homepageimage]

[smallimage]Recipe Image[/smallimage]

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Rhubarb Relish

  1. I just made this – doubled the recipe and used extra rhubarb, which made 2 litres. The cayenne gives a really good kick, and there’s a nice tart flavour from the rhubarb. I’m looking forward to tasting the matured version in a month or 2.