Supper Menu-Pork Roast with Rhubarb Relish an more

What are you having for dinner tonight?

We are having Pork Roast, with Fresh Made Rhubarb Relish,  Corn on the Cob, Red Rice, with Stringing Nettle, Green Peppers with Mozza Cheese Melted In.

Fresh Made Rhubarb Relish Recipe

  • 1 cup fresh Rhubarb, washed, cut into pieces *Do not use Rhubarb leaves, just the stalk.
  • 1 onion, peeled and Diced
  • 1/2 cup of Brown Sugar
  • 1/4 cup white wine vinager (or plain vinager)
  • Pinch of salt, Cinnamon, All-spice, cloves.

Combine in a steel pot and simmer till thick, serve on the side for your pork Roast, I make a canned version of this that is just lovely but fresh can’t be beat!

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14 Responses to Supper Menu-Pork Roast with Rhubarb Relish an more

  1. Andrea says:

    Would you mind terribly posting the recipe for your canned rhubarb relish? It sounds fabulous and it looks like we’re going to have rhubarb out the wazoo this year.

    • Hi Andrea

      Of course I will share, its only that its a family recipe and so does not have measurements per say but I have tried to figure out some for you. This is as close as I can get without making a batch and then writing it out while doing so.

      12 cups of chopped rhubarb
      6 cups of chopped onions
      4 cups of brown sugar
      2 cups of Vinegar
      1 tsp each of ground cloves, allspice and cinnamon
      1 tbsp of salt

      Combine ingredients, boil slowly until thick (stir often, do not allow to burn, should become thick like a butter, always make in a steel pot, then can like normal, boiling hot sauce, hot clean jars, wipe lips and process for 15 to finish the seal, with a good seal will keep up to two years with no issues but its rare that its not used up within the first year.

      Its wonderful on all kinds of things, it can be served on the side but also used in sandwhichs and as a dressing mixed with mayo etc.

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  4. Laura says:

    Amazing!! Just made it and canned it. Looking forward to enjoying all year!

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  6. Deb Weyrich-Cody says:

    Hey FG, just popped over from today’s post to see your RhubarbRelishRecipe (and it sounds AWESOME, btw: ).
    I was just wondering if you’d ever tried using the slow cooker instead of stove top cooking? It might take all night to thicken (cheaper rates: ) but no scorching, no stirring; )

    • i have made it in the slow cooker as well, turns out quite nice

      • Deb Weyrich-Cody says:

        It would be interesting to (be able to) calculate the cost of power & overall time involved of stovetop vs slow-cooker… (I know it’s asking a lot): but you wouldn’t happen to remember (roughly) how long each method took, would you?

      • I can answer this, which is why normally for rhubarb Relish, I use the stove top.. You can make rhubarb Relish that is wetter but finished in about 40 min to an hour, if you want a thicker simmered butter, about two hours at a max.. the one in the slow-cooker, put it on after supper and its ready to can the next morning..

      • Deb Weyrich-Cody says:

        Oh, don’t know if I’ve mentioned this to you before, but Mom always left the sugar out, almost until the very end, to help prevent scorching (meant stirring less often too; )

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