This is an old family recipe which I continue to make at both Thanksgiving and Christmas as my Mom always did. My Mom served it for special occasions and it now has become a tradition for me not only to make it for our family but also for my brothers since my Mom as passed away. The special spice flavour always brings a smile as we remember my Mom whipping this relish up and telling us this is a ‘Family Secret’!
Marie Kenny FWIC President
Marie’s Mom’s Rhubarb Relish
8 cups rhubarb cut-up
3 Tbsp cinnamon
6 – 7 onions diced
3 tsp allspice
4 cups white sugar
3 tsp cloves
1 tsp salt
3/4 cup vinegar
Bring to a boil and let simmer until rhubarb and onions are cooked (tender) 10-15 minutes (depending how finely you have diced). Continue simmering for 5 more minutes stirring constantly. Bottle while hot. [And the Home Economist in me would suggest processing in a boiling water bath for 10 minutes to ensure a secure seal on the jars-Ann Mandziuk].
Comments