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Rhubarb, it's everywhere.




It’s that time of year again, Rhubarb everywhere. If left unharvested most plants will soon be going to seed. As the season progresses the stalks become woody, so get picking. Rhubarb freezes well and of course makes a very nice pie but enough is enough. Virtually every back yard in Winnipeg has it’s own patch and most freezers are well stocked. People can have a bit of Rhubarb overload by mid July. To help alleviate this condition we are proud to share our very old family Rhubarb Relish recipe, enjoy!



1 quart chopped Rhubarb (4 cups)

1 pint chopped white onion (2 cups)

3 cups brown sugar

1 teaspoon All Spice

1 teaspoon Cloves

1 teaspoon Ginger

½ teaspoon Cayenne

2 tablespoons Salt

2 cups Vinegar


Combine in a large sauce pan or pot and bring to a boil. Reduce heat and simmer until thick, this can take between 3 and 5 hours.


This relish is tangy, a favourite with farmers’ sausage in our house.



One Response to RHUBARB

  1. Christine says:

    Mark has officially declared the rhubarb patch off limits because he says its been picked out. So I’ll save this recipe for next year!

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