Sweet & Tangy Rhubarb Relish
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.
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Airtight jar or container for storing
Ingredients
- 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
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.