This super easy rhubarb and raisin relish is 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 rosey 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, this Rhubarb and Raisin Relish is a fruity, savoury treat.
Use rhubarb in lots of ways
Nowadays I like to use rhubarb for all sorts of things, from jams and jellies to curds and relish. I thought I’d share this tasty rhubarb and raisin relish with you today because it fits in so well with the weather we are having here.
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 relish;
- 400g/14oz rhubarb
- 2cm/3/4 “ fresh ginger peeled and grated
- 60ml/2 ½ fl oz red wine vinegar
- 60ml/2 ½ fl oz water
- 100g/3 ½ oz raisins
- 3 cloves
- ¼ tsp grated nutmeg
- 2 allspice berries
- 2cm/3/4 “ grated cinnamon
- 200g/7 oz sugar
How to make rhubarb and raisin 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.
How long will this relish keep
This 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 the preserving stakes in no time at all!
Just check out these quick articles to get you started;
how to serve rhubarb and raisin relish
This is a relish equally at home nestled beside sausages and mash to be enjoyed by the fireside on a chilly night.
Or to 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 chutney and relish ideas to try? Then check out these tasty recipes before you go;
Sweet and savoury strawberry and raspberry relish
Wonderful Springtime Weedy Relish
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
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