Before we dive into the sweet, tart, and wonderfully spiced goodness of this rhubarb relish, I just want to take a moment to say THANK YOU. Your love for seasonal recipes and your excitement over bold, surprising flavors is what inspires me every day in the kitchen. This recipe is truly one of my favorites to share—and I know you’re going to fall head over heels for it too.

It’s everything you want in a condiment: punchy, vibrant, aromatic, and endlessly versatile. Whether you’re spooning it over grilled meats, layering it onto a sandwich, or sneaking spoonfuls straight from the jar (no judgment here!), this rhubarb relish is anything but boring!! If you want to make sure you never miss a recipe like this, feel free to subscribe to receive this recipe right to your inbox.

What is Rhubarb Relish?

Rhubarb relish is a chunky, savory-sweet condiment made with fresh rhubarb, onions, vinegar, sugar, and warming spices. It balances tanginess with a hint of heat and sweetness, and it’s a brilliant way to preserve the bounty of rhubarb season.

Why You’ll Love This Rhubarb Relish

It’s wildly flavorful with a beautiful balance of sweet, tart, and savory
Pairs effortlessly with both meats and vegetarian dishes
A great make-ahead recipe that actually gets better as it sits
Gluten-free, dairy-free, and vegan-friendly
A stunning color that adds brightness to any plate

What Does It Taste Like?

Imagine a jammy, tangy chutney with mellow oniony depth, a whisper of spice, and just enough sweetness to round it all out. The rhubarb gives it a soft, almost melt-in-your-mouth texture, and the vinegar keeps things lively and fresh.

Benefits of This Rhubarb Relish

Rich in antioxidants thanks to rhubarb
A creative way to reduce food waste by preserving seasonal produce
No canning required—just chill and store
Incredibly versatile: serve warm, room temp, or cold
Great for gifting during spring and summer

Ingredients

4 cups fresh rhubarb, diced
1 medium red onion, finely chopped

3/4 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp ground ginger

1/4 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of salt

Optional: 1 small red chili, minced (for heat)
Fresh parsley or mint for garnish (optional)

Tools You’ll Need

Medium saucepan
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Jar or airtight container for storing

Additions and Substitutions

Additions:

A handful of chopped dates or golden raisins for extra sweetness and texture
A splash of orange juice or zest for brightness

Crushed red pepper flakes for more heat

Substitutions:

Swap red onion for shallots for a milder flavor

Use white sugar if you’re out of brown (though it adds less depth)
Balsamic vinegar can be subbed in for apple cider vinegar for a deeper tang

How to Make Rhubarb Relish

In a medium saucepan over medium heat, combine the rhubarb, red onion, brown sugar, vinegar, and all spices. Stir well to mix.
Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered, stirring occasionally, for about 25–30 minutes or until the mixture thickens and the rhubarb breaks down.
Taste and adjust seasoning. If it’s too tart, add a bit more sugar. If you want more kick, toss in a pinch of cayenne or minced chili.

Once it reaches a chutney-like consistency, remove it from heat and let it cool slightly.
Transfer to a clean jar and refrigerate. It’ll keep for up to 2 weeks.

What to Serve It With

Grilled pork chops, sausages, or roasted chicken
Cheese boards (try it with brie, goat cheese, or sharp cheddar)
Tuck into sandwiches, burgers, or wraps
Serve alongside lentil loaf or roasted cauliflower for a plant-based twist

Tips for Making the Best Rhubarb Relish

Use young, tender rhubarb stalks for the best texture
Don’t rush the simmer—it needs time to develop flavor and thicken
This relish tastes even better the next day
You can double the batch and freeze half for later

Storage Instructions

Let the relish cool completely
Store in an airtight glass container or jar
Refrigerate for up to 2 weeks
Freeze for up to 3 months in freezer-safe containers

General Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: About 2 cups

FAQ

Can I use frozen rhubarb?
Yes! Just thaw and drain it before using to avoid excess moisture.

Is this relish spicy?
Not by default, but you can make it spicy by adding chili or red pepper flakes.

Can I can this for long-term storage?
This recipe wasn’t developed for canning, but you can find tested rhubarb relish canning recipes from trusted preserving sources.

How do I thicken the relish if it seems runny?
Just simmer it a little longer with the lid off. It will also thicken more as it cools.

Conclusion

This rhubarb relish is the kind of kitchen magic that turns everyday meals into something memorable. Sweet, tangy, spiced, and oh-so-beautiful—it’s a must-have in your spring and summer rotation. And once you try it, I promise, you’ll be looking for any excuse to make another batch.

If you loved this recipe, check out my other peach-perfect picks like:

Peach Jalapeño Chutney
Grilled Peaches with Honey Balsamic Glaze
Peach & Rhubarb Crumble

I’d absolutely love to see how your relish turns out! Don’t forget to leave a review and share your creations on Pinterest. Tag me so I can cheer you on in your kitchen journey!

Nutritional Information (Per 2 Tbsp serving, approx.)

Calories: 40
Carbs: 9g
Sugar: 8g
Fiber: 1g
Fat: 0g
Protein: 0g

Happy cooking and happy rhubarb season!