Sweet rhubarb pickle relish is a classic Newfoundland-style condiment that combines tart rhubarb with sweet sugar, tangy vinegar, and warm spices. Packed with chunks of fruits and vegetables, this relish is thick, flavorful, and perfect for adding a bright, zesty touch to savory dishes.
Traditionally made during rhubarb season, it’s often preserved in jars and enjoyed throughout the year with meats, sandwiches, or hearty meals.
Why You’ll Love This Recipe
- Sweet, tangy, and slightly spiced
- Great way to preserve seasonal rhubarb
- Perfect with meats, sandwiches, or side dishes
- Makes a large batch for sharing or storing
Ingredients
- 1 large can tomatoes (about 796 ml), chopped
- 6 cups white sugar
- 8 cups rhubarb, diced
- 5–6 large onions, diced (about 3 lbs)
- 6 apples, peeled, cored, and diced
- 1½ cups white vinegar
- 1½ cups water
- 1 teaspoon salt
- 2 teaspoons allspice
- 1 teaspoon turmeric
Thickening Mixture
Instructions
1. Prepare the Ingredients
Dice the rhubarb, onions, apples, and tomatoes into small, even pieces.
2. Cook the Relish Base
In a large pot, combine all ingredients except the cornstarch mixture.
Bring to a gentle boil over medium heat, stirring occasionally.
Cook for about 10–15 minutes, until the mixture softens and begins to break down.
3. Thicken the Relish
In a small bowl, mix cornstarch with water to create a slurry.
Stir this into the simmering mixture and mix well.
4. Simmer
Reduce heat and continue cooking for about 30 minutes, stirring occasionally, until the relish thickens and flavors develop.
5. Jar and Seal
Pour the hot relish into sterilized jars, leaving a little space at the top.
Seal with lids and process in a boiling water bath for about 15 minutes.
6. Cool and Store
Remove jars and let them cool completely.
Store in a cool, dark place.
Texture & Flavor
This relish is:
- Thick and slightly chunky
- Sweet with a tangy vinegar bite
- Warmly spiced with hints of allspice
- Balanced between fruity and savory
Tips for Best Results
- Chop ingredients evenly for consistent texture
- Stir regularly to prevent sticking
- Adjust sugar slightly depending on rhubarb tartness
- Let the relish sit for a few weeks for best flavor
How to Store
- Pantry (sealed jars): Up to 1 year
- Refrigerator (opened): Several weeks
- Always use clean utensils when serving
How to Serve
- With roast meats or pork
- As a sandwich spread
- Alongside cheese or charcuterie
- With traditional dishes like fish cakes
A Traditional Favorite
This relish is a staple in many Newfoundland kitchens, often made in large batches and shared with family and friends. It reflects a time when preserving seasonal produce was both practical and essential.
Sweet rhubarb pickle relish is a perfect balance of sweet, tangy, and savory flavors. With its rich texture and bold taste, it’s a timeless condiment that adds something special to any meal.
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