Warmer temperatures are here and that means rhubarb is once more sending its stalks up from old garden beds. You might be familiar with strawberry rhubarb pie and tarts but what else can you do with the fruit of the “pie plant?”
Below is one option that makes about 4 pints and is perfect for mason jar gift giving. This relish can be used alongside meat dishes and even as a barbecue sauce!
4 cups diced rhubarb
2 cups apple cider vinegar
4 cups chopped onions
2 lbs. brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon powdered cinnamon
1 teaspoon ground cloves
Cook rhubarb and vinegar in a large saucepan for 20 minutes or until rhubarb is tender. Add all other ingredients and simmer for 45 minutes or until desired thickness is reached.
Recipe adapted from “Out of the Farmstead” by Storrowton Village Museum.
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