Recipe The Wise Sailor's Rhubarb Relish

Here, rhubarb relish is usually eaten with whitefish, cod, or haddock, or with other cod dishes, such as fishcakes. That's how we serve it in the cafe: alongside our famous fishcakes and baked beans as part of our Lunenburg Breakfast. It's one of our most popular dishes, although it's quite unusual for people to choose fish for breakfast. (I suppose when they visit us, they ask: When in Rome?). When stored properly in the refrigerator, it lasts for several months. We also serve it for dinner with fish cakes and salad or pan-seared Atlantic cod and salad.

Prep Time: 20 minutes
Cook Time: 1 1/2 hours (including chilling time)
Total Time: 1 hour, 50 minutes
Servings: 8 cups

INGRÉDIENTS

• 8 cups chopped rhubarb
• 8 cups sliced ​​onions
• 7 cups granulated sugar
• 3 cups apple cider vinegar
• 2 teaspoons salt
• 2 teaspoons ground cloves
• 2 teaspoons cinnamon

PRÉPARATION

1. Cut the Coarsely diced rhubarb; set aside.
2. Add onions to a separate bowl. Cover with boiling water; let stand 5 minutes. Drain and discard water.
3. In a heavy-bottomed saucepan, dissolve sugar in cider vinegar over medium heat.
4. Add onions, rhubarb, salt, cloves, and cinnamon. Mix well.
5. Cook, stirring often, until it reaches a thick, jam-like consistency, 40 minutes to 1 hour.
6. Remove from heat; let cool. Jar and refrigerate.