Ingredients for Dorothy Smith Gooden's Rhubarb Relish
- Rhubarb
- Onion
- 2 cups white vinegar
- Brown Sugar
- Black Pepper
- Salt
- Cinnamon
- Allspice
- Clove
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How to Make Dorothy Smith Gooden's Rhubarb Relish
- Wash and chop 4 cups rhubarb into 1/2-inch pieces. Finely chop 1 medium onion.
- In a large saucepan, combine the chopped rhubarb, onion, and 2 cups white vinegar. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer for 30 minutes, or until the rhubarb is very soft.
- Stir in 1 cup sugar, 1/2 cup packed brown sugar, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon cayenne pepper (optional).
- Continue to simmer for another 30-40 minutes, stirring occasionally, until the relish has thickened to your desired consistency. (The relish should coat the back of a spoon.)
- Carefully ladle the hot relish into sterilized pint jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, place lids and rings on jars, and process in a boiling water bath for 10 minutes to ensure proper sealing. (Adjust processing time based on altitude - consult a canning guide for specifics.)
- Let the jars cool completely. Check to ensure the lids have sealed properly (they should not flex when pressed). Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
590g
Fat
0g
Carbs
53g