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Home » Super Easy Rhubarb and Raisin Relish

Super Easy Rhubarb and Raisin Relish

By Karon Grieve 3 Comments

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This super easy rhubarb and raisin relish is the perfect addition to your toasted sandwiches, cold meat platter or cheeseboard.

rhubarb and raisin relish by larderlove.com

Rhubarb And Raisin Relish

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.

rhubarb by larderlove

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.

relish jar with bread in front

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

spoon in jar

 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.

reslish on bread with jar behind

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.

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.

relish on spoon on top of jar

New to preserving? Then check out these articles. They will take you from zero to hero in no time at all!

How to make chutney and relish

How to sterilise jars and bottles

My favourite preserving kit

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

Summer fruits salsa relish

Homemade sweetcorn relish

PIN ME FOR LATER

rhubarb and raisin relish pin image

Finally, if you do try this super easy rhubarb and raisin relish recipe don’t forget to leave a comment/rating below. i love to hear from readers and respond to everyone. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too.

rhubarb and raisin relish by larderlove.com

Rhubarb And Raisin Relish

Karon
super tasty relish to use with BBQ and burgers, a cheeseboard and cold cuts too
0 from 0 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course condiments
Servings 2 medium jars

Ingredients
 

  • 400 g/14oz rhubarb
  • 2 cm/3/4 “ fresh ginger peeled and grated
  • 60 ml/2 ½ fl oz red wine vinegar
  • 60 ml/2 ½ fl oz water
  • 100 g/3 ½ oz raisins
  • 3 cloves
  • ¼ tsp grated nutmeg
  • 2 allspice berries
  • 2 cm/3/4 “ grated cinnamon
  • 200 g/7 oz 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.
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

 

Filed Under: ALL RECIPES, Chutney and Relish

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Comments

  1. marjlock says

    March 25, 2014 at 9:19 am

    Like the recipie

    Reply
  2. Linda Bailey says

    April 16, 2019 at 3:36 pm

    Just found you. Wanting to print recipes but print page will not stay up.. any suggestions.

    Reply
    • Karon Grieve says

      April 18, 2019 at 8:44 am

      I’m putting in a new recipe plugin this week so that should sort things out for you. Sorry about the glitch.
      K x

      Reply

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