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Easy Rhubarb Relish

ByWendy Mallins
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If you've got a bunch of rhubarb and fancy doing something a bit different from the usual rhubarb crumble then this rhubarb relish is for you!

WHY YOU'LL LOVE OUR EASY RHUBARB RELISH RECIPE

⭐️ Our delicious tangy rhubarb relish is so simple to make and tastes just AMAZING! 

⭐️ We like this dolloped onto cheese on toast or burgers but it pretty much goes with most things - roast meat, grilled fish or just alongside a nice cheese board. 

⭐️ I don't make this as a 'proper' preserve - just as a quick relish and keep it in the refrigerator, use within 2 days. 

RHUBARB RELISH INGREDIENTS

  • splash of olive oil
  • large onion - diced
  • rhubarb - ends trimmed and sliced
  • small chilli - chopped
  • dark brown sugar
  • fennel seeds crushed using pestle and mortar
  • water
  • sea salt
kilner jar filled with homemade quick rhubarb relish

HOW TO MAKE RHUBARB RELISH

  • Add a splash of olive oil to the saucepan - tip in the onions and gently cook for 5 minutes.
  • Tip in the rhubarb and gently soften for 5 minutes.
  • Add the sugar, chilli, fennel seeds, pinch of sea salt (black pepper if using) and water - turn up the heat until the relish starts to bubble.
  • The reduce the heat to low and cook for around 40 - 45 minutes until you're left with a soft, squishy relish - check regularly and stir to avoid it drying out or sticking to the pan.

MAKE RHUBARB RELISH YOUR WAY

  • Want more heat? Add in a hotter chilli or a couple of chillies.
  • Fancy a gingery twist - add in freshly grated ginger and the zest of a lemon. 
  • Try different spices - rhubarb relish is delicious flavoured with cinnamon, cloves and allspice, just mix and match and put in your favourites.

HOW TO SERVE RHUBARB CHUTNEY

  • Perfect on cheese on toast.
  • Dolloped on a burger.
  • Delicious with ham and salad sandwiches.
  • Add to your cheese board. 
  • Perfect with BBQ meat, chicken and fish.
kilner jar filled with homemade quick rhubarb relish

Rhubarb Relish

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

No Ratings

Ingredients

  • splash of olive oil
  • 1 large onion - diced
  • 400g rhubarb - ends trimmed and sliced
  • 1 small chilli - chopped
  • 200g dark brown sugar
  • 1 teaspoon fennel seeds crushed using pestle and mortar
  • 2 tbs water
  • pinch sea salt

Instructions

    1. Add a splash of olive oil to the saucepan - tip in the onions and gently cook for 5 minutes.
    2. Tip in the rhubarb and gently soften for 5 minutes.
    3. Add the sugar, chilli, fennel seeds, pinch of sea salt and water - turn up the heat until the relish starts to bubble.
    4. The reduce the heat to low and cook for around 40 - 45 minutes until you're left with a soft, squishy relish - check regularly and stir to avoid it drying out or sticking to the pan.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 364mgCarbohydrates: 43gFiber: 2gSugar: 35gProtein: 7g

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© wendy

PS.... we think you might also just LOVE our spiced beetroot relish recipe too! 

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kilner jar filled with homemade quick rhubarb relish. Text overlay saying "deliciously rustic rhubarb relish"

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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012