Combine the ingredients in a preserving kettle. Stir well. Bring to the boil, stirring frequently, over high heat. Adjust the heat so that the relish bubbles moderately vigorously; stir frequently and remove any scum.
This is one of the most published rhubarb recipes since the early 1900s. Its spicy tang and the availability of quantities of rhubarb have made it a favourite of home preservers across the country.
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