Description

This sweet and tangy rhubarb relish is a flavor-packed condiment perfect for spring and summer meals. Made with fresh rhubarb, red onion, vinegar, and warm spices, it’s the ideal savory-sweet topping for meats, cheese boards, or sandwiches. Easy to make, ready in 40 minutes, and naturally vegan and gluten-free.

Ingredients

Scale

4 cups fresh rhubarb (diced)
1 medium red onion (finely chopped)
2 cloves garlic (minced)
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
1/4 tsp salt
Optional: 1/8 tsp red pepper flakes (for heat)

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Instructions

In a medium saucepan, combine the rhubarb, red onion, garlic, brown sugar, apple cider vinegar, and all spices.
Stir the mixture well and bring to a gentle simmer over medium heat.
Reduce the heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until the relish thickens and the rhubarb softens completely.
Taste and adjust seasoning. Add more sugar for sweetness or red pepper flakes for spice, if desired.
Let the relish cool slightly, then transfer to a jar or airtight container.
Store in the fridge for up to 2 weeks or freeze for longer storage.

Notes

For a deeper flavor, substitute balsamic vinegar for apple cider vinegar.

This relish improves in flavor after a day of refrigeration.

Serve with grilled pork, chicken, sharp cheeses, or as a sandwich spread.

To thicken more, simmer longer uncovered.

Can be made ahead and frozen for up to 3 months.