Rhubarb-orange relish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Ribs rhubarb, cut into 1/2-inch pieces, about 2 cups |
| 2 | Oranges, zest grated, peel and white pith cut away, fruit cut into 1/2-inch | |
| 1 | Lemon, zest grated, juiced | |
| 1½ | cup | Sugar |
| ½ | cup | Water |
Directions
posted by Perry Lowell, INTERCOOK Echo, Feb. '92 Preparation: 20 minutes Cook: 30 minutes Combine rhubarb, orange zest and fruit, lemon zest and juice, sugar, and the water in medium saucepan. Heat to boiling, stirring occasionally, over medium-high heat. Reduce heat to medium-low; simmer uncovered, stirring occasionally, until rhubarb is tender and relish is thickened, about 30 minutes.
Serve at room temperature, or cold, with roast pork or chicken, turkey, ham, or sliced pound cake.
Calories per ¼ cup: 108 Carbohydrates: 108 calories, 27 grams Info: Good Food magazine, April 1987