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

Romney Steele
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Credit: Iain Bagwell; Styling: Emma Star Jensen

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • Make ahead: Up to 3 days, chilled.

Nutrition Facts

97 calories; calories from fat 5%; protein 1g; fat 0.5g; carbohydrates 23g; fiber 1.6g; sodium 31mg.