Nome Rhubarb and Onion Relish
Elevate your condiment game with this tangy and spiced Nome Rhubarb and Onion Relish, a perfect balance of sweet, sour, and savory flavors. Diced rhubarb stalks and finely chopped sweet onions are simmered with brown sugar, apple cider vinegar, and fragrant spices like ground ginger and cinnamon, creating a jam-like relish that bursts with bold character. A hint of mustard seeds and optional red chili flakes add subtle layers of warmth and depth. Whether slathered on grilled meats, paired with cheeses, or spread on crusty bread, this rhubarb and onion relish is a versatile accompaniment for elevating any dish. Quick to prepare in just 35 minutes, this refrigerator-friendly relish is a must-have for your next charcuterie board or dinner party.
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Recipe Information
Ingredients
- 2 cups (diced) rhubarb stalks
- 1 cup (finely chopped) sweet onions
- 0.75 cup brown sugar
- 0.5 cup apple cider vinegar
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon mustard seeds
- 0.5 teaspoon salt
- 0.25 teaspoon red chili flakes (optional)
- 0.25 cup water
Instructions
Wash and dice the rhubarb stalks into small pieces. Finely chop the sweet onions.
In a medium-sized saucepan, combine the rhubarb, onions, brown sugar, apple cider vinegar, ground ginger, ground cinnamon, mustard seeds, salt, and red chili flakes (if using).
Pour in the water and stir to evenly mix all the ingredients.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once it begins to boil, reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally. Cook until the rhubarb has broken down and the mixture reaches a thick, jam-like consistency.
Taste the relish and adjust seasoning if needed, adding a pinch more salt or spice if desired.
Remove the saucepan from the heat and let the relish cool to room temperature.
Transfer the cooled relish to a clean, airtight jar or container. Refrigerate for at least 2 hours before serving to allow the flavors to meld. The relish will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 121.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2002 mg | 43% | |
*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.
