This super easy rhubarb relish/chutney is sweet yet tangy and the perfect addition to your toasted sandwiches, cold meat platter or cheeseboard.
Spring is in the air and rhubarb is on the ground and in the shops. That lovely rosy pink-hued veggie that carries poisonous greenery but a tender, sweet yet tart heart.
I love rhubarb, memories flood my mind of piping hot rhubarb and custard for school lunch, one of our favourite puddings and so much better than spotted dick!
Rhubarb isn’t just for sweet things though, like my gorgeous rhubarb and ginger curd or my super easy rhubarb tart. No, this Rhubarb Relish (or rhubarb chutney) is a fruity, savoury treat.
What is the difference between relish and chutney?
Relish is the group term for all sorts of condiments, usually those made with veggies. A chutney is normally made with fruit and spices.
Quite honestly, nowadays the terms are interchangeable because chutney tends to have veggies in it as well as fruits.
Spring meets winter
This is a comfort food relish boasting dried fruits that speak of the colder months and winter-time preserves. At the same time it boasts fresh spring-time rhubarb that has a lightness of taste.
Just like our weather, it is neither one thing nor the other, but unlike the weather, this is a good marriage and not something to moan about.
Ingredients for rhubarb chutney/relish;
Rhubarb is your main ingredient here for this simple rhubarb chutney. The other important ingredient is raisins for their sweetness to counteract the almost sour bite of the rhubarb.
Now to the spices; I’ve used ginger, nutmeg, allspice berries, cloves and cinnamon.
Your other ingredients for this rhubarb chutney are red wine vinegar, water and sugar.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make rhubarb relish
- Crush the spices well and add them to the sugar.
- In a heavy-based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
- Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
- Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
- It will thicken as it cooks.
- When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
- Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How long will this relish/chutney keep?
This rhubarb chutney will keep for 6 months to a year in a cool dark place. Once opened store the rhubarb and raisin relish in the fridge and use within a month.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Serving ideas
This is a rhubarb chutney perfectly at home nestled beside sausages and mash to be enjoyed by the fireside on a chilly night.
Or it can be slathered on an open sandwich with cold cuts and salad leaves and enjoyed sitting in the sunshine on a spring afternoon.
Use this tasty rhubarb and raisin relish on your cheeseboard or dolloped on top of a toasted cheese sandwich too.
Looking for more easy rhubarb recipes to try? Then check out these tasty recipes before you go;
Rhubarb and ginger gin liqueur
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Rhubarb And Raisin Relish/chutney
Ingredients
- 400 g rhubarb
- 1 tbsp ginger fresh ginger grated
- 60 ml red wine vinegar
- 60 ml water
- 100 g raisins
- 3 cloves
- ¼ tsp nutmeg
- 2 allspice berries
- 1 tsp cinnamon ground
- 200 g sugar
Instructions
- Crush the spices well and add them to the sugar.
- In a heavy based pan slowly heat the sugar and spices along with the water and vinegar. When the sugar has dissolved raise the heat and simmer for 20 minutes.
- Wash and chop the rhubarb into small pieces about 2cm/3/4 “ big.
- Add add these, plus the grated ginger (you can use a half teaspoon of powdered ginger if you don’t have any fresh available) and raisins to the liquid in the pan and simmer for 20 minutes.
- It will thicken as it cooks.
- When ready you should be able to drag your spoon through and leave a clear trail on the base of the pan.
- Carefully spoon the hot relish into 2 sterilised jars and pop on the lids.
Like the recipie
Just found you. Wanting to print recipes but print page will not stay up.. any suggestions.
I’m putting in a new recipe plugin this week so that should sort things out for you. Sorry about the glitch.
K x