Tangy & Sweet: Big Ray’s Rhubarb Relish Recipe
Are you looking for a unique and flavorful way to use rhubarb? Look no further than Big Ray’s Rhubarb Relish! This recipe, passed down through generations (or perhaps just a clever name!), delivers a delightful combination of sweet, tart, and savory flavors that will elevate your meals and impress your guests. Forget the overly sweet rhubarb pies and crumbles; this relish is a sophisticated and versatile condiment that pairs perfectly with grilled meats, fish, cheeses, and even sandwiches.
This comprehensive guide will walk you through every step of making Big Ray’s Rhubarb Relish, from sourcing the freshest ingredients to jarring it for long-term storage. Get ready to embark on a culinary adventure that will transform your rhubarb harvest into a delicious and unforgettable experience.
Why Rhubarb Relish?
Rhubarb, often mistaken for a fruit, is actually a vegetable with a distinctively tart flavor. Its vibrant pink stalks are a sign of spring, and its unique taste makes it a versatile ingredient in both sweet and savory dishes. While rhubarb pies and crumbles are classic favorites, rhubarb relish offers a refreshing alternative, providing a tangy counterpoint to rich and savory foods.
Big Ray’s Rhubarb Relish takes this versatility to the next level by combining rhubarb with other flavorful ingredients like onions, peppers, vinegar, and spices. The result is a complex and well-balanced condiment that adds a burst of flavor to any dish.
Big Ray’s Rhubarb Relish Recipe
This recipe yields approximately 4-5 pint jars of relish.
Ingredients:
* 6 cups chopped rhubarb (approximately 2 pounds)
* 2 cups chopped onion (yellow or white)
* 1 cup chopped bell pepper (red, green, or a mix)
* 1 cup granulated sugar
* 1 cup apple cider vinegar
* 1/2 cup water
* 1/4 cup packed brown sugar
* 2 tablespoons grated fresh ginger
* 1 tablespoon yellow mustard seeds
* 1 teaspoon ground allspice
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
Equipment:
* Large stainless steel pot or Dutch oven
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Wooden spoon or heat-resistant spatula
* Canning jars (pint-sized) with lids and bands
* Jar lifter
* Canning funnel
* Large pot for water bath canning
* Clean kitchen towels
Instructions:
1. Prepare the Rhubarb and Vegetables:
* Wash the rhubarb stalks thoroughly. Trim off the leaves (rhubarb leaves are poisonous and should not be consumed). Cut the stalks into 1/2-inch dice.
* Peel and chop the onion into small pieces.
* Wash and remove the seeds from the bell pepper. Chop the pepper into small pieces, similar in size to the onion.
2. Combine Ingredients in the Pot:
* In a large stainless steel pot or Dutch oven, combine the chopped rhubarb, onion, bell pepper, granulated sugar, brown sugar, apple cider vinegar, water, grated ginger, mustard seeds, allspice, cloves, salt, and cayenne pepper (if using).
3. Cook the Relish:
* Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
* Once boiling, reduce the heat to low and simmer for approximately 1 to 1.5 hours, or until the rhubarb is tender and the relish has thickened to your desired consistency. Stir frequently, especially during the last 30 minutes of cooking, to prevent burning.
* The relish is ready when it coats the back of a spoon and a line drawn through the relish on the spoon remains visible.
4. Prepare the Canning Jars:
* While the relish is simmering, prepare your canning jars. Wash the jars, lids, and bands in hot, soapy water. Rinse them thoroughly.
* Sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Keep the jars hot until you are ready to fill them.
* Simmer the lids in hot (but not boiling) water to soften the sealing compound.
5. Fill the Jars:
* Remove a sterilized jar from the hot water using a jar lifter. Place the jar on a clean kitchen towel.
* Place a canning funnel in the mouth of the jar.
* Ladle the hot relish into the jar, leaving 1/2 inch of headspace (the space between the top of the relish and the rim of the jar).
* Remove any air bubbles by gently tapping the jar on the counter or by using a non-metallic spatula to run along the inside of the jar.
* Wipe the rim of the jar with a clean, damp cloth to remove any food residue.
* Place a lid on the jar and screw on a band fingertip-tight (not too tight). Repeat this process with the remaining jars.
6. Process the Jars in a Water Bath Canner:
* Place the filled jars in a water bath canner. Make sure the jars are covered by at least 1 inch of water. If necessary, add more hot water.
* Bring the water to a rolling boil and process the jars for 15 minutes for pint jars (adjust processing time according to your altitude; see notes below).
* Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
7. Cool and Check the Seals:
* Carefully remove the jars from the canner using a jar lifter. Place them on a clean kitchen towel, leaving space between the jars for air circulation.
* Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
* After the jars have cooled, check the seals. The lids should be concave and not flex when pressed. If a lid does not seal, refrigerate the relish and use it within a few weeks.
8. Store the Relish:
* Properly sealed jars of Big Ray’s Rhubarb Relish can be stored in a cool, dark place for at least one year.
Tips and Variations:
* Adjust the Sweetness: If you prefer a less sweet relish, reduce the amount of sugar to your liking. You can also use honey or maple syrup as a substitute for sugar, but be aware that this may alter the flavor and consistency of the relish.
* Spice it Up: For a spicier relish, add more cayenne pepper or a pinch of red pepper flakes.
* Add Other Vegetables: Feel free to experiment with other vegetables, such as celery, carrots, or green tomatoes. Just make sure to chop them into small pieces similar to the other vegetables.
* Use Different Vinegar: While apple cider vinegar is recommended, you can also use white vinegar or red wine vinegar. However, the flavor of the vinegar will affect the final taste of the relish.
* Add Dried Fruit: A handful of dried cranberries or raisins can add a touch of sweetness and texture to the relish.
* Make a Small Batch: If you don’t want to make a large batch, you can easily halve or quarter the recipe.
* No Canning? If you don’t want to can the relish, you can store it in the refrigerator for up to two weeks. Make sure to use a clean jar and keep it tightly sealed.
* Altitude Adjustments: If you live at a high altitude, you will need to increase the processing time for water bath canning. Consult a canning guide or your local extension office for specific recommendations.
* 1,001 to 3,000 feet: add 5 minutes
* 3,001 to 6,000 feet: add 10 minutes
* 6,001 to 8,000 feet: add 15 minutes
* 8,001 to 10,000 feet: add 20 minutes
Serving Suggestions:
Big Ray’s Rhubarb Relish is incredibly versatile and can be used in a variety of ways. Here are a few serving suggestions:
* Grilled Meats: Serve it alongside grilled chicken, pork, beef, or lamb. The tangy sweetness of the relish complements the smoky flavor of the meat.
* Fish: It’s a delicious topping for grilled or baked fish, such as salmon, cod, or halibut.
* Cheese and Crackers: Spread it on crackers with cream cheese, brie, or goat cheese for a sophisticated appetizer.
* Sandwiches: Add a spoonful to sandwiches or wraps for a burst of flavor. It’s especially good with turkey or ham sandwiches.
* Salads: Use it as a dressing for salads, or add a dollop to potato salad or coleslaw.
* Vegetable Dishes: Serve it with roasted vegetables, such as Brussels sprouts, asparagus, or sweet potatoes.
* Tacos and Quesadillas: Add a unique twist to your tacos or quesadillas by incorporating rhubarb relish.
* Burgers: Forget ketchup! Top your burger with a scoop of Big Ray’s Rhubarb Relish for a tangy and memorable bite.
Troubleshooting:
* Relish is too thin: If the relish is not thickening sufficiently, continue to simmer it for a longer period of time, stirring frequently. You can also add a tablespoon of cornstarch mixed with a little cold water to help thicken it, but add it gradually and stir constantly to avoid lumps.
* Relish is too thick: If the relish becomes too thick, add a little more water or apple cider vinegar to thin it out.
* Relish is too tart: If the relish is too tart for your taste, add a little more sugar or honey. You can also add a pinch of baking soda to neutralize some of the acidity, but be careful not to add too much, as it can affect the flavor and color of the relish.
* Relish is too sweet: If the relish is too sweet, add a little more vinegar or lemon juice.
* Jars didn’t seal: If some of your jars didn’t seal properly, you can reprocess them within 24 hours using new lids. Alternatively, you can refrigerate the relish and use it within a few weeks.
Nutritional Information (approximate, per serving):
Nutritional information can vary depending on the specific ingredients used and the portion size. However, a typical serving of Big Ray’s Rhubarb Relish (approximately 2 tablespoons) contains:
* Calories: 30-40
* Total Fat: 0g
* Saturated Fat: 0g
* Cholesterol: 0mg
* Sodium: 50-75mg
* Total Carbohydrate: 8-10g
* Dietary Fiber: 1g
* Sugars: 6-8g
* Protein: 0g
Conclusion:
Big Ray’s Rhubarb Relish is a delightful and versatile condiment that is sure to become a staple in your kitchen. With its unique combination of sweet, tart, and savory flavors, it’s the perfect way to elevate your meals and impress your guests. So, gather your rhubarb, follow this recipe, and get ready to enjoy a taste of spring all year round! Happy cooking (and canning)!