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  • Home
  • Raising Outdoor Kids
    • Cooking & Crafting

      How to Make Birdseed Ornaments for Wild…

      November 27, 2020

      Raising Outdoor Kids

      Beautiful Spring Picture Books for Children

      March 28, 2020

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      Playing in Nature Protects Our Children During…

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      British Columbia

      Hiking and Camping with Kids at Kokanee…

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      Rock Climbing with Kids in Jasper National…

      August 8, 2017

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      Family Adventures in Jasper National Park: 10…

      July 26, 2017

      Alberta

      Shaw’s Point Resort

      August 6, 2015

      Alberta

      Apiaries in Northern Alberta

      August 5, 2015

      Alberta

      St. Isidore, Alberta

      August 4, 2015

      Alberta

      The Hoodoos

      July 29, 2015

      Alberta

      Royal Tyrrell Museum

      July 28, 2015

      Alberta

      Bow Valley Campground

      July 27, 2015

      British Columbia

      Hiking and Camping with Kids at Kokanee…

      July 30, 2018

      British Columbia

      More to Explore in the Okanagan Valley:…

      December 1, 2017

      British Columbia

      Family-Friendly Adventures on BC’s Sunshine Coast

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      A National Park Reserve in the South…

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      More to Explore in the Okanagan Valley:…

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      July 25, 2016

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      April 19, 2014

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      October 8, 2015

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      Eskers Provincial Park

      October 5, 2015

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      Autumn in Northern British Columbia

      September 28, 2015

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      Wildflowers in Northern British Columbia

      June 6, 2015

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Backwoods Mama

Canning

Rhubarb Relish 2.0

June 5, 2013

Rhubarb crumble and strawberry rhubarb pie are delights to be had while rhubarb is in season. When rhubarb makes its appearance I put some aside for rhubarb relish, a delicious tangy condiment that I discovered a year ago and decided I could not do without. Rhubarb relish is the only kind of relish my husband dares to eat. It pairs well with cheese and sausage and it’s a must for summer BBQs. I posted a recipe for rhubarb relish last year. Here is an updated version with more pictures.

Rhubarb Relish 2.0
Makes about 5 pints or 10 half-pints.

8 cups rhubarb, chopped
6 cups onion, chopped
6 cups cane sugar (or beet [white] sugar)
1/3 cup molasses
4 cups apple cider vinegar
2 tsp. salt (not iodized)
2 tsp. cinnamon
1 Tbps. finely grated fresh ginger or 1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground pepper

Chop rhubarb and onions and place into a large heavy bottomed pot.

Add the sugar, molasses, apple cider vinegar, salt, cinnamon, fresh ginger, ground cloves and ground pepper.

Stir together and place on stove top at medium-high heat. As the mixture comes to a boil reduce heat to medium-low or low. Stir the relish to prevent scorching. As the mixture thickens stir the relish more often. Simmer until the relish has thickened to the desired consistency. It takes me close to an hour and a half for my relish to simmer down to a nice thick sauce. To check the consistency of the relish I place a dollop onto a chilled plate, if the sauce mounds it is thick enough.

As the relish is simmering away, sterilize the pint or half-pint jars in the water bath canner. I do a combination of both sizes of jars. The pints I keep and the half-pints I give away as gifts. Leave the sterilized jars in the water bath canner until you need them. Also remember to prepare the lids.

When the relish has thickened fill the sterilized jars leaving the appropriate headspace (1/4 to 1/2 inch). Return the jars to the water bath canner and once the water has returned to a boil process for 10 minutes making sure to adjust time to your elevation.

Joining Barn Hop, What I Am Eating and Teach Me Tuesday.
Rhubarb Relish 2.0 was last modified: May 31st, 2016 by Josée
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4 comments

Kim Corrigan-Oliver June 5, 2013 at 7:21 pm

That looks so good, thanks for sharing the recipe 🙂

Reply
Heather June 6, 2013 at 10:26 am

Yum! This looks delicious! I am definitely going to have to try this one out. I have been cutting my rhubarb up for strawberry rhubarb jam (strawberry season is in another couple of weeks!), but never thought to make a relish! I would love for you to share this at what i am eating http://www.townsend-house.com/2013/05/what-i-am-eating-30.html

Reply
Amy June 6, 2013 at 3:21 pm

Yum! So different, but sounds so good. I got the recipe copied and I have Rhubarb in the freezer, I think I might have to make this. Thanks so much for sharing! Have a great day!
Blessings,
Amy

Reply
Amber Smith-Cochrane September 7, 2013 at 3:08 am

Hi! I made this and it turned out beautifully. I cooked the onions down and caramelized them first though, for about 45 minutes. We've been eating it on just about everything. 🙂

Reply

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