Dorothy Smith Goodens Rhubarb Relish Food
RHUBARB RELISH
Serve with meat, rice or vegetable stir fry. Try it with your next barbecue, you may decide it is not as crazy as it sounds.
Provided by English_Rose
Categories Chutneys
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put all the above in a heavy pan and bring to the boil, simmer for about twenty minutes to thicken.
Nutrition Facts : Calories 133.4, Fat 0.2, Sodium 3.5, Carbohydrate 33.5, Fiber 2, Sugar 28.9, Protein 1.2
DOROTHY SMITH GOODEN'S RHUBARB RELISH
This is an old time favorite recipe of my family.It is a tart spicy condiment that adds zest to anything you serve it with
Provided by Pioneer
Categories Fruit
Time 1h20m
Yield 6-8 Pints
Number Of Ingredients 9
Steps:
- Put the rhubard, onions& vinegar in a pot and boil until soft, about 1/2 hour.
- Add remaining ingredients and simmer until thickened.
- Place in sterelized pint sealers and seal.
Nutrition Facts : Calories 642.2, Fat 0.5, SaturatedFat 0.1, Sodium 455.9, Carbohydrate 161.8, Fiber 4.8, Sugar 147.5, Protein 2.5
RHUBARB RELISH
Make and share this Rhubarb Relish recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Sauces
Time 50m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
- Cool; store in the refrigerator.
- Makes a nice condiment for poultry, pork or beef.
Nutrition Facts : Calories 57.7, Sodium 64.2, Carbohydrate 14.5, Fiber 0.2, Sugar 13.6, Protein 0.1
RHUBARB RELISH
Make and share this Rhubarb Relish recipe from Food.com.
Provided by sues recipes
Categories Fruit
Time 1h45m
Yield 3 half-pints, 1 serving(s)
Number Of Ingredients 7
Steps:
- Cook for 1 1/2 hours on low/med heat, until thick. Pour into sterilized canning bottles and use sterilized tops as well.
- When I make this I usually get 3 half pint bottles, with a bit left over.
- If you don't want to can this relish it could stay in the fridge, but I'm not sure for how long.
- Enjoy!
Nutrition Facts : Calories 4223.2, Fat 3.2, SaturatedFat 0.9, Sodium 2778.2, Carbohydrate 1076.3, Fiber 28, Sugar 990.7, Protein 15
RHUBARB RELISH
Make and share this Rhubarb Relish recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 1h20m
Yield 2 1/2 pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often.
- Add remaining ingredients.
- Stir.
- Continue to cook until thick, stirring often, about 30 minutes.
- Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 1116.9, Fat 0.5, SaturatedFat 0.1, Sodium 1508.4, Carbohydrate 280.7, Fiber 5, Sugar 262.7, Protein 2.7
RHUBARB RELISH
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
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.
EASY RHUBARB RELISH
I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. -Helen Brooks, Lacombe, Alberta r
Provided by Taste of Home
Time 2h10m
Yield 4 pints.
Number Of Ingredients 9
Steps:
- Rinse four 2-cup freezer containers and lids with boiling water. Dry thoroughly., In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer until mixture thickens, about 2 hours, stirring occasionally. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 38mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S RHUBARB RELISH
Our family favorite on cold beef or pork. Grandma used to make jars and jars of it every year. I am posting her recipe as she wrote it out. I make mine in my slow cooker now. Grandma never put a cooking time in her instructions but it is a time consuming recipe but well worth the effort.
Provided by KennKonn
Categories Low Protein
Time 1h15m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Chop rhubarb and onions in small pieces.
- Add sugar, vinegar and spices.
- Boil till tender over medium heat.
- Stirring every few minutes so it doesn't stick to bottom of pot.
- Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
- Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.
Nutrition Facts : Calories 495.1, Fat 0.4, SaturatedFat 0.1, Sodium 439.9, Carbohydrate 122.7, Fiber 3.5, Sugar 111.4, Protein 1.8
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