Cranberry Rhubarb Relish Food

CRANBERRY-RHUBARB RELISH

Cranberry-Rhubarb Relish image

Make and share this Cranberry-Rhubarb Relish recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 25m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

4 cups fresh cranberries or 4 cups frozen cranberries
1 (20 ounce) package frozen rhubarb
2 cups sugar
1 cup water
1 cup chopped crystallized ginger
1/4 cup grated lemon, rind of

Steps:

Combine all ingredients in large saucepan.
Cook over med-low heat until sugar dissolves, stirring occasionally.
Increase heat and boil until cranberries pop, about 10 minutes, stirring.
Remove from heat.
Cover and let stand 15 minutes.
Refrigerate until well-chilled.

APPLE CRANBERRY RHUBARB CRISP

Apple Cranberry Rhubarb Crisp image

I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.

Provided by Scandigirl

Categories Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup lightly packed brown sugar
1/3 cup oats
3 tablespoons whole wheat flour
1 teaspoon cinnamon
2 tablespoons margarine, melted
2/3 cup sugar
3 tablespoons flour
1 grated orange, rind of
2 cups sliced apples
2 cups diced rhubarb (fresh or frozen thawed)
1 cup cranberries (fresh or frozen)

Steps:

Topping: Combine all ingredients.
Mix well.
Set aside.
Fruit: Combine sugar, flour and orange rind.
Add fruits; toss to coat fruit thoroughly with dry ingredients.
Spoon into 8-cup baking dish.
Sprinkle topping evenly over fruit.
Bake at 375 for 40-50 minutes, or until fruit is tender.
Serve warm or at room temperature.

RHUBARB RELISH

Rhubarb Relish image

Use this relish to complement lamb, ham-or just about any other meat. We especially like it on cold roast beef. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 9

Ingredients

2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2-1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper

Steps:

In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

Nutrition Facts : Calories 191 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 49g carbohydrate (46g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY RHUBARB UPSIDE-DOWN CAKE

Cranberry Rhubarb Upside-Down Cake image

Toni Fohey of Waukesha, Wisconsin writes, "With a few alterations over the years, this has become one of my families' favorites. I get requests for the recipe every time I make it for guests."

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup quick-cooking oats
2/3 cup boiling water
2 tablespoons butter, melted
1/3 cup plus 1/2 cup packed brown sugar, divided
1 cup fresh or frozen cranberries, coarsely chopped
1 cup chopped fresh or frozen rhubarb
1 egg
1/2 cup sugar
1/4 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Steps:

Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb. , In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit. , Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 227 calories, Fat 9g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-RHUBARB RELISH

CRANBERRY-RHUBARB RELISH image

Categories Condiment/Spread Fruit Side Thanksgiving Quick & Easy

Yield 4 cups

Number Of Ingredients 6

Ingredients

4 c fresh cranberries(1&1/3 12 ounce bags)
1 20-oz. package frozen rhubarb
2 c sugar
1 c water
1 c chopped crystallized ginger
1/4 c minced lemon peel

Steps:

Combine all ingredients in heavy large saucepan. Cook over medium-low heat until sugar dissolveds, stirring occasionally. Increase heat and boil until cranberries pop, about 10 minutes. Remove from heat. Cover and let stand 15 minutes. Cover and refrigerate until well chilled. (Can be prepared 1 week ahead)

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