Dive into the tangy and sweet world of Newfoundland with this Rhubarb Relish recipe, a treasured find from my collection of vintage fundraising cookbooks from the 60s, 70s, and 80s. This delightful condiment is a testament to Newfoundland’s rich culinary heritage, blending the tartness of rhubarb with a mix of spices and sweetness to create a relish that adds a unique twist to any meal.
Rhubarb Relish has been a staple in Newfoundland kitchens, providing a zesty kick to everything from roast meats to sandwiches. This recipe beautifully balances the sharp tang of rhubarb with sugar and spices, creating a flavorful relish that pairs perfectly with a variety of dishes.
Whether you’re looking to enhance a simple meal or impress guests with a taste of Newfoundland’s traditional flavors, this relish is sure to be a hit. It’s an ideal addition to your pantry, offering a burst of flavor that’s both versatile and nostalgic.
Bring a touch of Newfoundland’s culinary charm into your kitchen with this classic Relish recipe. It’s a perfect way to savor the unique flavors of the island.
Rhubarb Relish Recipe:
3 pounds onions
3 pounds rhubarb
Spices and salt to taste
Cinnamon, spices, cloves
2 cups water
1/2 cup brown sugar
Put onions in pot first. Cut rhubarb and put on top.
Let come to a boil for about 2 1/2 – 3 hours.
Then put in sugar to taste and boil for a little while longer.
Put in bottles and let cool before covering.
