Name: The Savvy Sailor’s Rhubarb Relish
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Ingredients: 8 cups (2 L) chopped rhubarb; 8 cups (2 L) onions, thinly sliced; 7 cups (1 ¾ L) granulated sugar; 3 cups (750 mL) cider vinegar; 2 tsp (10 mL) salt; 2 tsp (10 mL) ground cloves; 2 tsp (10 mL) cinnamon

Prep Time

20 min

Cook Time

1h 30 min

Yields

8 servings

This traditional recipe originally appeared in the Dutch Oven cookbook, compiled and published in 1953 by the members of The Ladies Auxiliary of the Fishermen’s Memorial Hospital in Lunenburg, N.S. It’s now lovingly served at The Savvy Sailor Cafe by the granddaughter of the original recipe. This is her slightly modernized version.

Courtesy of Katherine Eisenhauer, Lunenburg N.S.

ingredients

cups (2 L) chopped rhubarb

cups (2 L) onions, thinly sliced

cups (1 ¾ L) granulated sugar

cups (750 mL) cider vinegar

tsp (10 mL) salt

tsp (10 mL) ground cloves

tsp (10 mL) cinnamon

Ingredient Substitution Guide

directions

Step 1

Chop rhubarb into rough dice; set aside.

Step 2

Add onions to separate bowl. Cover with boiling water; let sit for 5 minutes. Drain and discard water.

Step 3

In heavy-bottomed pot, dissolve sugar in cider vinegar on medium heat. Add onions, rhubarb, salt, cloves and cinnamon. Stir well. Cook, stirring often, until it reaches a thick jam-like consistency, 40 minutes to 1 hour.

Step 4

Remove from heat; let cool. Place in jar and refrigerate.

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