ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rhubarb Relish

Photo: Iain Bagwell; Styling: Emma Star Jensen

Total time 20 mins

Makes 1 cup (serving size: 1/4 cup)

Try this gently spicy relish alongside roasted or grilled meats, or with a cheese plate.


  • 3 tablespoons apple cider vinegar
  • 1/3 cup packed light brown sugar
  • 1/2 cinnamon stick
  • 1/2 small dried red chile, broken into pieces
  • 1/2 teaspoon yellow mustard seeds
  • Zest of 2 limes
  • Pinch of kosher salt
  • 2 cups rhubarb cut into 1/2-in. chunks (about 4 stalks)
  • 1 teaspoon dry mustard
  • Cracked pepper

Nutrition Information

  • calories 97
  • caloriesfromfat 5 %
  • protein 1 g
  • fat 0.5 g
  • satfat 0.0 g
  • carbohydrate 23 g
  • fiber 1.6 g
  • sodium 31 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a medium saucepan, combine 1/4 cup water, the vinegar, brown sugar, cinnamon, chile, mustard seeds, lime zest, and salt. Bring to a simmer over medium-high heat. Add 1 cup rhubarb, reduce heat to medium, and cook until fruit begins to break down, 8 to 10 minutes. Stir in remaining 1 cup rhubarb and cook until it's just tender, about 5 minutes more; you want to leave fruit a little chunky.

  2. Remove from heat, stir in dry mustard, and add pepper to taste. Remove cinnamon and let cool.

  3. Make ahead: Up to 3 days, chilled.