Dorothy Smith Gooden's Rhubarb Relish Recipe

Unleash the zing! This vintage family recipe delivers a tart and spicy rhubarb relish that'll elevate any dish. Perfect as a condiment for meats, cheeses, or even a surprising twist on your favorite desserts. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 80 mins
Calories 642.2 kcal
Protein 5g
Rating 5.0 (5 Reviews)
Dorothy Smith Gooden's Rhubarb Relish 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dorothy Smith Gooden's Rhubarb Relish

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How to Make Dorothy Smith Gooden's Rhubarb Relish

  1. Wash and chop 4 cups rhubarb into 1/2-inch pieces. Finely chop 1 medium onion.
  2. In a large saucepan, combine the chopped rhubarb, onion, and 2 cups white vinegar. Bring to a boil over medium-high heat.
  3. Reduce heat to medium-low and simmer for 30 minutes, or until the rhubarb is very soft.
  4. 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).
  5. 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.)
  6. Carefully ladle the hot relish into sterilized pint jars, leaving 1/4 inch headspace.
  7. 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.)
  8. 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