Deliciously Easy Rhubarb Relish Recipe

Table of Contents

Have you ever tasted a relish so good you wanted to put it on everything? This rhubarb relish recipe brings together sweet, tangy flavors in the easiest way possible. Whether you’re grilling pork for a summer barbecue, packing sandwiches for a spring picnic, or just looking for a homemade touch for your next meal, this simple condiment fits right in.

I’ve made this for backyard parties, holiday dinners, and even tucked a few jars away as gifts during the holidays — it never lasts long! If you’re looking for a foolproof, flavor-packed way to use up rhubarb, you’re going to love what’s coming next. Let’s get started.

What You’ll Need

Before we dive into cooking, let’s make sure you have everything ready. This rhubarb relish recipe comes together easily, but having the right ingredients on hand will make the process smooth and stress-free.

Here’s what you’ll need:

Fresh rhubarb – Look for stalks that are firm and brightly colored. The fresher the rhubarb, the better the flavor.
Strawberries – Sweet strawberries help balance rhubarb’s natural tartness, creating that irresistible sweet and tangy profile.
Brown sugar – Adds a rich, caramel-like sweetness that ties everything together.
White vinegar – A little acidity keeps the relish bright and preserves it beautifully.
Ground cinnamon, allspice, cloves, and nutmeg – These spices give the relish a warm, slightly spiced flavor that feels right at home on a summer grill plate or a holiday spread.

Optional for a faster thicken:

Cornstarch – Dissolve a small amount in cold water if you want to speed up the thickening process.

Quick Tips Before You Start:

Prep ahead: Chop the rhubarb and strawberries before you begin cooking to save time.
Taste as you go: Rhubarb can vary in tartness, so feel free to adjust the sugar slightly if needed.
Think ahead: Planning a spring picnic or summer barbecue? Double the batch — you’ll want extra for pork chops, sandwiches, and even cheese boards.

Having everything lined up now will make the next steps a breeze. Let’s move on to cooking this deliciously easy rhubarb relish!

Detailed Cooking Instructions

Close-up of homemade rhubarb relish recipe with sweet and tangy flavor

Now that your ingredients are ready, let’s get cooking. This easy rhubarb relish recipe comes together with just a little patience and a good stir here and there. I’ll walk you through it like a friend who actually knows what they’re doing in the kitchen.

1: Combine Everything in the Pot

In a medium-sized saucepan, add the following:

2 ¼ cups packed brown sugar
2 cups finely chopped fresh rhubarb
2 cups chopped strawberries
½ cup white vinegar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Give everything a good stir to mix the sugar and vinegar through the fruit and spices. It’ll look a little messy at first — that’s normal.

2: Cook Over Medium Heat

Place the saucepan over medium heat. Stir the mixture gently but frequently to keep the bottom from burning. As it warms up, the sugar will dissolve and the fruit will start to break down.
You’ll notice a lot of liquid at first — that’s the rhubarb and strawberries releasing their juices.

Pro Tip: If you want a slightly thicker relish faster, dissolve ¼ teaspoon of cornstarch in a tablespoon of cold water and stir it in once the mixture is bubbling.

3: Simmer and Thicken

Continue to simmer the mixture gently for about 30 minutes, stirring often.
The relish will thicken naturally as the water evaporates and the fruit cooks down into a jammy consistency.
You’re looking for a texture that’s thick enough to coat the back of a spoon but still spreadable.

Watch for bubbling: Once it starts bubbling consistently, lower the heat to avoid scorching the bottom.

4: Cool and Store

When the relish has thickened nicely, remove the pan from the heat. Let it cool slightly at room temperature.

Transfer the relish into clean, airtight jars or containers.
Pop it into the refrigerator, where it will continue to thicken a little more as it cools.

Storage Tip: Properly stored, this homemade rhubarb relish can last in the fridge for up to 3 weeks. For longer storage, consider canning the relish using safe water-bath canning methods.

That’s it — you’ve made a bright, tangy, flavor-packed relish that’s ready for pork chops, grilled chicken, sandwiches, or even a holiday cheese board. Up next, let’s talk about a few little tricks to make your relish even better!

Tips & Tricks

Sweet and tangy rhubarb relish recipe graphic with fresh homemade relish in jars

Making a good rhubarb relish is pretty simple, but making a great one? That’s where a few small tips can really make a difference. Here’s everything I wish someone had told me before I stained my counters pink.

1. Use Fresh, In-Season Rhubarb

Fresh rhubarb is the heart of this recipe.
Aim for stalks that are crisp and brightly colored — deep red ones tend to be sweeter, while greener ones are a bit more tart.

2. Don’t Rush the Cooking

Simmering low and slow lets the flavors meld and the relish thicken naturally.
Cranking the heat up won’t save time; it’ll just risk burning the sugar.

3. Balance the Sweet and Tangy

Taste as you go. Rhubarb’s tartness can vary, so you might want a little extra brown sugar or a splash more vinegar depending on your batch.

4. Add a Personal Twist

For a little extra depth, try adding a pinch of crushed red pepper flakes for a spicy rhubarb relish.
Or stir in a spoonful of finely diced onions to make a rhubarb onion relish — perfect for burgers and grilled sausages.

5. Perfect for Seasonal Moments

Spoon it over pork chops at your next summer barbecue.
Add a dollop alongside roast turkey for a refreshing Thanksgiving twist.
Fill small jars and gift it during the holidays — homemade Christmas rhubarb chutney always gets extra points.

6. Make It Last

This relish stores beautifully in the fridge for up to three weeks.
For longer shelf life, use a canning method to preserve a batch for cozy winter dinners or gifting.

With just a few small tweaks, you’ll turn a simple rhubarb relish recipe into a standout staple that’s always ready to steal the show.
Coming up next: a few more recipes you might want to save before rhubarb season slips away!

If you loved this easy rhubarb relish recipe, here are a few more crowd-pleasing dishes to keep your menu fresh, flavorful, and a little bit unforgettable:

Sun-Dried Tomato and Feta Stuffed French Toast Delight
A savory spin on brunch that’s packed with bold flavors and creamy goodness.
Perfect Asparagus Pasta Salad – Quick & Low-Carb
Light, refreshing, and ideal for spring and summer gatherings.
Stovetop Creamy Ground Beef Pasta – Quick & Easy Dinner
Fast, comforting, and perfect for those nights when you want a homemade meal without the hassle.
Caramel Almond Cheesecake Everyone Will Love
Rich, decadent, and guaranteed to disappear at any party.
Easy Keto Ham and Cheese Breakfast Bake Recipe
A hearty, make-ahead breakfast perfect for busy mornings or holiday brunches.

Save a few of these to try next — your future self (and your taste buds) will thank you!

Frequently Asked Questions

Got questions about making this sweet and tangy rhubarb relish? You’re definitely not alone. Here’s everything you might be wondering — and a few answers you didn’t even know you needed.

How long does homemade rhubarb relish last?

If you store it in an airtight container in the refrigerator, your rhubarb relish will stay fresh for up to three weeks.
For longer storage, you can safely preserve it by canning using a water-bath method.

Can I freeze rhubarb relish?

Yes! This relish freezes beautifully.
Let it cool completely, then transfer it into freezer-safe containers. It’ll keep for up to 6 months. Just thaw in the fridge overnight before using.

What’s the best way to serve rhubarb relish?

Spoon it over grilled pork chops or chicken.
Add it to a cheese board with sharp cheddar or goat cheese.
Use it as a topping for sandwiches or burgers.
Stir a little into roasted vegetables for a sweet-tangy glaze.
It’s just as at home on a summer barbecue table as it is on a holiday dinner spread.

Can I adjust the sweetness or spice level?

Absolutely.
Rhubarb can be wildly different in tartness from batch to batch. Feel free to:
Add a little more brown sugar if it’s too tart.
Toss in crushed red pepper flakes for a kick if you love a spicy rhubarb relish twist.

Is rhubarb relish the same as rhubarb chutney?

They’re very similar, but chutney usually has a more savory, spiced flavor with onions, garlic, and sometimes curry powder.
If you love a deeper flavor, you might enjoy trying a rhubarb and onion relish or even a rhubarb tomato chutney variation next time.

Still curious about ways to use up all that delicious rhubarb sauce and relish? Keep reading — you’ll want to save these ideas for later!