Rhubarb Relish

June 11, 2018  


2¼ cups packed brown sugar
2 cups finely chopped rhubarb
2 cups chopped strawberries*
½ cups white vinegar
½ teaspoons cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg


  1. Stir brown sugar, rhubarb, strawberries*, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator. Serve over ice cream, pound cake, or all by itself.

* You can substitute any berries for the strawberries.