Canadian Spiced Rhubarb and Onion Relish
Add a bold twist to your condiment collection with this Canadian Spiced Rhubarb and Onion Relish, a tangy-sweet spread bursting with vibrant flavors and a hint of warming spices. Perfectly blending the tartness of fresh rhubarb with the mellow sweetness of red onion, this relish is elevated by aromatic notes of cinnamon, ginger, and cloves, along with a zesty kick from mustard seeds and apple cider vinegar. Simmered to a luscious, jam-like consistency, it’s an ideal companion for grilled meats, cheese boards, or even as a unique sandwich topping. With just 10 minutes of prep and simple pantry-friendly ingredients, this relish brings Canadian-inspired culinary charm straight to your table while staying refrigerator-friendly for easy storage. Dive into this flavorful creation and transform your meals with a truly gourmet touch!
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Recipe Information
Ingredients
- 500 grams rhubarb (chopped into 1/2-inch pieces)
- 1 medium red onion (finely chopped)
- 250 grams granulated sugar
- 120 milliliters apple cider vinegar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- 60 milliliters water
Instructions
Wash and trim your rhubarb stalks, removing any tough ends. Chop the rhubarb into 1/2-inch pieces and set aside.
Peel and finely chop the red onion and measure out all spices and other ingredients for easy assembly.
In a medium-sized, heavy-bottomed saucepan, combine the chopped rhubarb, red onion, granulated sugar, apple cider vinegar, ground cinnamon, ground ginger, ground cloves, mustard seeds, salt, and water.
Set the pan over medium heat and stir the mixture well to ensure the sugar begins to dissolve.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 40 to 45 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the rhubarb should completely break down into a jam-like consistency.
Taste the relish towards the end of the cooking time and adjust seasoning if necessary, adding a little more salt or a pinch of sugar as desired.
Remove the saucepan from heat and let the relish cool slightly before transferring it to sterilized jars if you plan on storing it long-term, or an airtight container if consuming within the week.
Allow the relish to cool completely before refrigerating. It will keep in the fridge for up to 2 weeks or can be canned and stored for longer following proper canning procedures.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 261.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
