Big Rays Rhubarb Relish Recipe

Cooking Directions

• STEP 1.Start by washing and trimming the rhubarb stalks. Cut them into small pieces.
• STEP 2.In a large saucepan, combine the rhubarb, onions, sugar, vinegar, mustard seeds, and spices.
• STEP 3.Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 30 minutes, or until the rhubarb is tender and the mixture has thickened.
• STEP 4.Remove from heat and let the relish cool completely before transferring it to sterilized jars.
• STEP 5.Store the jars in the refrigerator for at least 24 hours before using to allow the flavors to meld together.
• STEP 6.Serve the Big Rays Rhubarb Relish as a condiment for grilled meats, burgers, or sandwiches. It also makes a great addition to cheese platters or charcuterie boards.
• STEP 7.Store any leftover relish in the refrigerator for up to two weeks.

Cooking Tips

• Make sure to use fresh rhubarb for the best flavor and texture.
• Adjust the amount of sugar according to your taste preference. You can add more or less depending on how sweet you like your relish.
• Feel free to customize the spices to suit your taste. You can add a pinch of cinnamon or cloves for extra warmth.
• Sterilize the jars before transferring the relish to ensure proper storage and longer shelf life.

Storage and Serving

• Store the Big Rays Rhubarb Relish in sterilized jars in the refrigerator for up to two weeks.
• Serve the relish as a condiment for grilled meats, burgers, sandwiches, or as a topping for cheese platters or charcuterie boards.
• You can also use this relish as a base for salad dressings or marinades to add a tangy and sweet flavor.