Raw Rhubarb Relish

-3I have been a huge fan lately of making lots of flavored oils, sauces and relishes to dress up any variety of ingredients that get thrown together for dinner. I usually make a relatively large batch for use throughout the week. This relish will keep for a week covered in the fridge. If kept for longer it might just need a little perk up with a splash of vinegar- remember that cold dulls foods flavor so if serving room temperature, don’t adjust the seasoning until the relish has shaken off its chill.

Here I use the sweetness of the candied ginger and honey to balance the tartness of the rhubarb. The Chinese 5 Spice and orange anchor the astringent flavors of the relish as a whole.

  • ½ lb. rhubarb, trimmed and washed
  • ½ C candied ginger
  • 1 orange, zest and juice
  • 1 T honey
  • ¼ tsp Chinese 5 spice
  • 2 pinches salt
  • ¼ C olive oil
  1. Cut the rhubarb thinly
  2. Slice the candied ginger into slivers
  3. Toss all together and let sit for an hour before serving

This recipe is featured in the post:

Rhubarb and Lady Bird Johnson