Another use for the rhubarb that I grow. I needed to get a lot of the plants cut back as they were getting rather large, so I had a lot of rhubarb to deal with.

This relish goes really well with soft cheeses and mild meats such as chicken, ham and pork.

Rhubarb Relish


  • 6 cups sliced rhubarb (put through the food processor with the slicing blade)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • rind and juice of 1 orange
  • 2 cups dark brown sugar
  • 2 tsp ginger – grated
  • 1 cup white wine
  • 1/2 cup white wine vinegar
  • 2 red onions, finely sliced
  • 1/2 cup raisins or sultanas
  • squeeze of lime or lemon


Put all the ingredients, except the rhubarb, into the saucepan, and cook for a while until the liquid has reduced to about half and the onion is tender.

Add the rhubarb and stir for about 5 minutes until tender.

Put the hot mixture into hot sterilised jars, seal and store in the fridge or freezer.


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