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Rhubarb and red onion relish recipe

Rhubarb and red onion relish recipe

9 ratings

Wonderfully pink and deliciously sweet, rhubarb is a true taste of spring time. For a savoury twist, try pairing with red onions, cinnamon and pepper in this tasty relish recipe. It's great for a cheese board, or with pork chops and sausages. See method

  • Makes 3 x 200g jars (about 650ml*)
  • 15 mins to prepare and 30 mins to cook
  • 14 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 x 400g packs rhubarb, trimmed and cut into 3cm chunks
  • 2 red onions, finely sliced
  • 200g light brown soft sugar
  • 200ml cider vinegar
  • 1 star anise
  • 1 small cinnamon stick
  • 10 black peppercorns
  • 3 bay leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    3g 4%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 3.5g Protein 0.2g Fibre 0.3g


  1. Put half the rhubarb in a heavy-based pan with all the other ingredients. Simmer over a high heat for 20-25 mins, stirring occasionally, until the all the liquid has evaporated and the relish is thick and jammy. The rhubarb will break down completely. Remove the whole spices, if you like.
  2. Stir in the remaining rhubarb, reduce the heat to medium and cook for a further 10 mins until the rhubarb is soft but retains its shape. Stir frequently to prevent it catching. Cool completely and chill for up to 4 days, or transfer the hot relish to sterilised jars to keep, sealed, for up to 3 months.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

See more Side dish recipes

*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.

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