Rhubarb, Ginger and Mustard Relish 24.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

May 14, 2019

Tart, fruity rhubarb is offset by spicy fresh ginger and mustard seeds, while dark brown sugar adds depth and sweetness. Serve the relish with pork, chicken, duck, rabbit and even an oily fish such as salmon or halibut.

Storage Notes: The relish will keep, covered and refrigerated, for up to 2 weeks.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes about 3 cups

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup diced red onion
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons minced fresh ginger root
  • 2 teaspoons mustard seed
  • Pinch crushed red pepper flakes
  • 1/3 cup apple cider vinegar
  • 1 cup dark brown sugar
  • 1 pound rhubarb, trimmed and cut into 1-inch pieces (about 4 cups)
  • 1/3 cup golden raisins

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Directions

Heat the oil in a 3-quart Dutch oven or saucepan over medium heat. Add the onion, garlic, ginger, mustard seeds and red pepper flakes and cook 5 to 6 minutes, until onion begins to soften.

Add the vinegar and deglaze the pan, scraping up any bits from the bottom of the pot. Stir in the sugar and let the mixture start to barely bubble at the edges. Cover and decrease the heat to low; let the mixture cook for about 5 minutes.

Remove the lid and add half of the rhubarb and all the raisins. Re-cover and cook, without stirring, for about 5 minutes, until the rhubarb has softened a bit. Add the remaining rhubarb and cook for another 5 minutes — you want some of the rhubarb to remain intact at the end. Remove the relish from the heat and transfer to a medium bowl.

Refrigerate, uncovered, until completely cooled. (The relish will seem thin at first, but will thicken as it cools in the refrigerator.) Serve cool or at room temperature.

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Recipe Source

From baker Polina Chesnakova.

Tested by Andy Sikkenga.

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