Grandmas Rhubarb Relish Recipes

RHUBARB RELISH

Steps:

• In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.

GRANDMA'S STEWED RHUBARB

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

GRANDMA'S RHUBARB RELISH

Steps:

• Chop rhubarb and onions in small pieces.
• Add sugar, vinegar and spices.
• Boil till tender over medium heat.
• Stirring every few minutes so it doesn't stick to bottom of pot.
• Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
• Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.

GRANDMA DONNA'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour, brown sugar, oats, and melted butter together in a bowl. Press 1/2 to 3/4 of the mixture into the bottom of a 9-inch square baking dish.
• Beat eggs and milk together in a large bowl until smooth. Stir rhubarb, strawberries, white sugar, 1/4 cup flour, and allspice into the egg mixture until the flour and sugar dissolve completely; pour over the crust. Sprinkle remaining crust mixture over the top of the fruit layer.
• Bake in preheated oven until the filling is set, 45 to 60 minutes.

GRANDMA'S RHUBARB JELLY

Steps:

• Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
• Cut candy orange slices (gumdrop type) into rhubarb.
• add lemon and cook slowly--stirring frequently--till thick.
• Pour into jelly jars.
• Grated lemon peel can also be used to enhance flavor.

GRANDMA'S RHUBARB CRISP

Steps:

• In bowl combine sugar, 1 T flour and cinnamon.
• Add rhubarb; toss.
• Place in a greased 9x13 inch baking dish.
• In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
• Sprinkle over rhubarb.
• Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.

GRANDMA'S OLD-FASHIONED SWEET RELISH

Steps:

• Combine cukes, onions, ice and salt.
• Let stand for 2 hours,.
• then drain.
• Mix the next 6 ingredients in a large pot.
• Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken.
• While still hot, seal in sterilized jars.
• As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.

RHUBARB RELISH

Steps:

• Combine all ingredients in a saucepan. Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
• Cool; store in the refrigerator.
• Makes a nice condiment for poultry, pork or beef.