Rhubarb Relish Recipe – Sweet & Tangy Homemade Condiment

This Rhubarb Relish recipe is a sweet and tangy condiment with a hint of warm spices, perfect for adding bold flavor to your favorite savory dishes. Made with fresh rhubarb, red onion, colorful bell peppers, and a blend of apple cider vinegar, sugar, and aromatic spices like mustard seed, cinnamon, ginger, and cloves this relish is a celebration of seasonal produce and old-fashioned charm.

It’s incredibly versatile: spoon it over grilled meats like pork, chicken, or sausages; tuck it into sandwiches and burgers; or serve it as part of a charcuterie board with cheeses and crackers. Whether you’re canning it for later or enjoying it fresh from the fridge, this relish is a great way to stretch rhubarb season and preserve that vibrant flavor.

The mix of sweetness, acidity, and spice makes it a standout at summer cookouts, cozy fall dinners, or holiday gatherings. Simple to prepare and easy to store, this rhubarb relish is one of those delightful homemade staples you’ll find yourself making again and again.

Ingredients

• 4 cups diced rhubarb
• 1 large red onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 cup apple cider vinegar
• 1½ cups granulated sugar
• ½ cup brown sugar
• 1 tablespoon mustard seeds
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt

this RECIPE

Instructions

1. In a large saucepan, combine all ingredients. Stir well to mix everything together.
2. Bring the mixture to a boil over medium heat.
3. Reduce heat and let it simmer uncovered for about 45–55 minutes, stirring occasionally, until the mixture thickens and becomes syrupy.
4. Remove from heat and let cool slightly.
5. Spoon into sterilized jars, seal, and refrigerate for up to 3 weeks or process in a hot water bath for longer shelf life.

Notes

• For a spicier kick, add a pinch of chili flakes or fresh minced jalapeño.
• This relish pairs beautifully with grilled pork, turkey burgers, or even sharp cheddar on crackers.
• Can be made in advance flavor deepens after a day or two in the fridge.

Helpful Tips for the Best Rhubarb Relish

Choose fresh, firm rhubarb – Look for crisp stalks with a deep red color for the best flavor and color. Avoid limp or blemished stalks.

Chop ingredients evenly – Finely dicing the onion and peppers ensures even cooking and a smooth, scoopable texture in every bite.

Use a heavy-bottomed pot – This helps prevent scorching as the sugars caramelize and the relish thickens.

Keep stirring occasionally – Especially as the mixture begins to reduce. Stirring helps prevent sticking and ensures all the flavors blend beautifully.

Taste as you go – If you prefer a more tart relish, reduce the sugar slightly. For extra warmth, add a touch more cinnamon or ginger.

Don’t skip the mustard seeds – They add a lovely pop and a subtle tang that balances the sweetness.

Let it cool completely before storing – This helps the flavors settle and prevents condensation in the jars.

Store it right – This relish keeps well in the fridge for up to 3 weeks in a sealed container. If you want to store it longer, process the jars in a hot water bath for 10 minutes to make it shelf-stable.

Versatile pairing ideas – Spoon it onto grilled chicken, pork chops, or turkey sandwiches. It’s also amazing on burgers, brats, or paired with sharp cheeses.

Make it a gift – Pour into small jars, tie with twine, and give as a homemade gift for holidays or hostess gifts.

Conservation and Storage Tips

To make the most of your homemade Rhubarb Relish, proper storage is key. Once cooked and slightly cooled, spoon the relish into clean, sterilized glass jars. If you’re not familiar with sterilizing jars, it’s easy just wash them thoroughly in hot, soapy water, rinse well, and place them in a warm oven at 225°F (110°C) for 10–15 minutes. Make sure the lids are clean and dry too.

If you plan to refrigerate the relish for short-term use, let it cool completely, seal the jars, and place them in the fridge. It will stay fresh for up to 3 weeks this way, and the flavor only improves after a day or two.

For longer storage, water bath canning is the way to go. Fill sterilized jars, leaving about ½ inch of headspace at the top. Wipe the rims clean, seal tightly with lids, and process in a boiling water bath for 10 minutes. Once sealed and cooled, store the jars in a cool, dark place like a pantry or cellar. Properly processed, the relish can last up to 1 year unopened. Once opened, it should be refrigerated and used within 2–3 weeks.

Always check for signs of spoilage like mold, off smells, or bulging lids before eating canned goods. If in doubt, toss it out.

For easy access, label jars with the date and contents. Whether you’re spreading it on a sandwich or gifting a jar, you’ll always know when it was made and how long it’ll keep.

Serving Suggestions

Rhubarb Relish is the kind of condiment that surprises you—sweet, tangy, and just the right amount of spiced. It’s incredibly versatile and adds a vibrant, homemade touch to so many dishes.

Grilled meats love it – Spoon a generous helping over pork chops, grilled chicken, or sausages for a punch of flavor that cuts through richness and adds brightness.

Turkey and roast beef sandwiches – Use it in place of traditional mustard or mayo to elevate your sandwich game. It pairs especially well with roasted or smoked meats.

Add it to a cheese board – Rhubarb Relish brings a beautiful sweet-and-savory element that complements sharp cheddar, creamy brie, or aged gouda. Serve with crackers or crostini for a unique touch.

Top off burgers and hot dogs – Swap out the ketchup and mustard for a spoonful of this relish it adds a gourmet twist that’ll have guests asking for the recipe.

Use it as a glaze – Mix with a splash of olive oil or a bit of honey and brush over chicken thighs or pork tenderloin before roasting for a glossy, flavorful finish.

Jazz up your breakfast – Try a little on toast with cream cheese, or swirl a spoonful into your morning savory oatmeal or grain bowl.

Great as a gift – Pair a jar of this relish with a loaf of crusty bread or a wedge of cheese for a thoughtful homemade gift.

No matter how you serve it, this Rhubarb Relish is a flavor booster you’ll reach for again and again.

Frequently Asked Questions

Can I use frozen rhubarb instead of fresh?
Yes! Frozen rhubarb works great—just thaw and drain any excess liquid before using. Keep in mind that frozen rhubarb may break down a little more during cooking, but the flavor will still be delicious.

How long does Rhubarb Relish last in the fridge?
If stored in an airtight container or sterilized jar, it’ll keep well in the refrigerator for up to 3 weeks. The flavor even deepens over time!

Can I make this relish less sweet?
Absolutely. Feel free to reduce the sugar to your taste, but keep in mind that the sugar helps preserve the relish and balance the tart rhubarb. You can start by cutting ¼ cup and adjusting from there.

Is this recipe safe for canning?
Yes! It contains vinegar and sugar, which make it suitable for water bath canning. Just be sure to follow safe canning practices sterilize your jars and process in boiling water for 10 minutes.

What’s the best way to serve this relish?
It’s super versatile! Serve it with grilled meats, on burgers or sandwiches, or as part of a cheese board. You’ll find yourself reaching for it often.

Can I freeze it?
Yes—once cooled, pack the relish into freezer-safe containers, leaving a little room for expansion. It will keep in the freezer for up to 3 months. Thaw in the fridge before using.

Is this relish spicy?
Not spicy at all! It’s warmly spiced but not hot. Want a little heat? Add a pinch of red pepper flakes or diced jalapeño.

Conclusion

Rhubarb Relish is one of those special recipes that captures the essence of homemade goodness sweet, tangy, slightly spiced, and endlessly versatile. Whether you’re spooning it over a juicy grilled pork chop, layering it onto a sandwich, or adding a pop of flavor to a charcuterie board, this vibrant condiment brings a little something extra to every bite.

It’s also a wonderful way to make the most of rhubarb season. If you find yourself with an abundance of fresh rhubarb, this relish is a perfect way to preserve those tart stalks and enjoy their flavor long after the season ends. And if fresh rhubarb isn’t available? Don’t worry, frozen works just as well, making this a year-round favorite.

Beyond its bright, bold taste, this relish is incredibly easy to make and stores beautifully, whether you’re keeping it in the fridge for the week or canning a few jars to enjoy later. It also makes a thoughtful, homemade gift just add a ribbon and a little label, and you’re good to go.

So whether you’re serving it at a backyard BBQ, holiday gathering, or just spreading a little on toast for a cozy lunch, this Rhubarb Relish is sure to become a staple in your kitchen. It’s simple, flavorful, and a true celebration of seasonal ingredients done right.

Make a batch, share a jar, and savor the sweet and savory magic because a good relish can turn an ordinary meal into something truly memorable.

If you’re looking to explore even more ways to enjoy this classic, check out this Traditional Newfoundland Rhubarb Relish from Bonita’s Kitchen. It’s a beautiful version that honors old-fashioned flavor with a coastal twist.

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