Rhubarb Relish Recipe

Rhubarb Relish
Rhubarb Relish. Photo © RFB Photography
  • 45 mins
  • Prep: 10 mins,
  • Cook: 35 mins
  • Yield: 4 servings
Ratings (5)

There are so, so many recipes rhubarb recipes but a Rhubarb Relish is one of my favourites. It is so quick and easy to make, and, is such a great accompaniment to many different foods: cheeses, meats, oily fish such as mackerel as a sauce and is delicious with duck.

Use maincrop, outdoor rhubarb for a hefty, robust relish and new season Forced Rhubarb for a lighter, more delicate sauce.

A Relish is similar but not the same as a chutney. Both use sugar and vinegar as a preservative but the relish has less of both, and though it will keep for a few weeks in the refrigerator, it wont keep much longer.

What You'll Need

  • 1 tablespoon vegetable oil
  • 2 tablespoons shallot (finely chopped)
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 tablespoons light brown sugar
  • 250 grams rhubarb (washed, trimmed and chopped into small pieces)
  • salt to taste
  • pepper to taste

How to Make It

  • Place the oil into a roomy saucepan, add the shallot and cook for 2 minutes until softened but not browned.
  • Add the vinegar and stir. Add the water and sugar and stir until the sugar has dissolved.
  • Finally add the rhubarb, place a lid on the pan and cook gently for about 30 minutes or until the rhubarb is softened. Stir well.
  • Season to taste.
  • Cool before serving. Store covered in the refrigerator for up to 2 weeks
    Nutritional Guidelines (per serving)
    Calories 67
    Total Fat 4 g
    Saturated Fat 0 g
    Unsaturated Fat 3 g
    Cholesterol 0 mg
    Sodium 80 mg
    Carbohydrates 9 g
    Dietary Fiber 1 g
    Protein 0 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)