Super Easy Rhubarb Relish/Chutney

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.

 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.

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.

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

Raspberry and rhubarb tarts

Rhubarb and ginger gin jam

Easy rhubarb and ginger tart

Rhubarb and strawberry jam

Easy rhubarb and ginger cake

Rhubarb and ginger curd

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Rhubarb And Raisin Relish/chutney

Karon Grieve

A super tasty relish to use with BBQ and burgers, a cheeseboard and cold cuts too

4.34 from 3 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course condiments

Cuisine British

Servings 2 medium jars

Calories 590 kcal

Ingredients

 

MetricUS Customary

• ▢ 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

Metric – US Customary

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.

Notes

This rhubarb and raisin relish/chutney will keep for up to 6 months in a cool cupboard. once opened store in fridge and use within a month.

This is great served with sausages and mash, with BBQ, on a cheeseboard and of course with a grilled cheese sandwich and so much more.

Nutrition

Calories: 590kcalCarbohydrates: 150gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 28mgPotassium: 1026mgFiber: 8gSugar: 102gVitamin A: 208IUVitamin C: 19mgCalcium: 203mgIron: 2mg

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

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