My mom has been making this relish for years as a savoury way to use some of the rhubarb in her garden. The relish/chutney goes well with many barbecued meats such as pork chops, chicken sausages and so on... It is also great with roast chicken, pork or beef in Fall. This year, she reduced and substituted the refined sugar for coconut sugar to make it healthier. We love it, so I am passing her recipe along to you. Enjoy!
2 L rhubarb, chopped
1 cup onion, chopped
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 cup apple cider vinegar
1 1/2 cups coconut/palm sugar
1 teaspoon sea salt
Combine in a large saucepan. Simmer uncovered until thick, approximately 30 minutes to 1 hour. Stir often as the mixture burns easily.
Pour into hot sterilized jars (from a hot dishwasher), and seal (bring lids to a boil in a saucepan with water and place on jars using rubber gloves).
*My mom said her rhubarb is a sweeter variety, so tarter rhubarb may require more coconut sugar or a tablespoon or two of maple syrup.
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