Here’s a clean, printable version of your Rhubarb Relish recipe with all the steps clearly laid out:
Rhubarb Relish Recipe
Ingredients:
4 cups diced rhubarb
1 large red onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 cup apple cider vinegar (or white vinegar)
1½ cups granulated sugar (you may reduce to ½ cup for less sweetness)
½ cup brown sugar
1 tablespoon mustard seeds
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon salt
Instructions:
Prep the produce:
Wash and dice rhubarb. Finely chop the red onion, green bell pepper, and red bell pepper.
Combine ingredients:
In a large non-reactive pot, add the rhubarb, chopped onion, and bell peppers.
Add liquids and sweeteners:
Pour in the vinegar, granulated sugar, and brown sugar. Stir to blend.
Spice it up:
Add mustard seeds, ginger, cinnamon, cloves, black pepper, and salt. Mix well.
Cook the relish:
Bring the mixture to a boil over medium-high heat. Reduce to medium-low and simmer, stirring occasionally, for 30–40 minutes or until the relish thickens and rhubarb is tender.
Taste and adjust:
Sample and adjust seasoning—add more salt or sugar to suit your taste.
Cool and store:
Remove from heat and let cool to room temperature. Transfer to sterilized jars.
Short-term: Store in refrigerator for up to 3 weeks.
Long-term: Process jars in a water bath for 10–15 minutes for shelf-stable storage.
Serving Suggestions:
Delicious with grilled pork, chicken, or sausages
Great on burgers or sandwiches
Pairs well with sharp cheese and crackers
