Rhubarb & apple relish


by: Jenny Eatwell

We have waaay too much rhubarb growing in our garden. But wait, CAN you have "too much rhubarb"? I don't think so - not when you have luscious recipes like this to use it up with! Put the relish with cheese, ham, mackerel ... you name it, it goes!


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serves: 200

1 inch 250g rhubarb, chopped into chunks

250 g soft dark brown sugar

125 ml good quality cider vinegar (Aspall's is great)

200 g inch Granny Smith apple, peeled and cut into half chunks

100 g onion, chopped

20 g stem or crystallised ginger, finely chopped

50 g sultanas

1 tsp yellow mustard seeds

1/2 tsp of sea salt

pinch a of dried red chilli flakes - to taste

pinch of ground cloves

1/2 tsp of allspice

pinch of freshly ground nutmeg

Nutrition Facts
Rhubarb & apple relish

Servings Per Recipe: 200

Amount per Serving

Calories: 6

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6.7 mg
  • Total Carbs: 1.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 1.4 g
  • Protein: 0 g

how is this calculated?

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1.  Put everything in a non-reactive saucepan. Bring to a simmer. Simmer for 1 hour - stirring regularly - until the relish is good and thick.

2.  Pour into a sterilised jar (or jars), seal and leave to cool.

3.  Refrigerate, the relish will keep for approximately 1 month.

Cooks' note:
Easier to make than a very easy thing - and SUCH a reward at the end of it.

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