Rhubarb Sriracha Relish

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Rhubarb is a favorite of local food fans in many areas because it is one of the first vegetables that can be harvested during the growing season, with its tart fruit-like flavor starring  in an endless array of desserts. But did you know rhubarb also makes an excellent base for a quick homemade relish? We make it with Sugar Bob’s Vermont Maple Sriracha for a more natural way to enjoy the hot sauce that’s become a phenomenon but that contains added sulfites in some versions. The combination of tart rhubarb and vinegar with hot peppers and a slight earthy maple sweetness yields a relish that pairs perfectly with grilled lamb – a meal we find ourselves making again and again during the warm months. It would also be good with grilled pork.

Often, rhubarb relishes are a riff on chutney and include spices like cinnamon, ginger and cloves. My favorite is a more traditional relish that lets rhubarb’s unique flavor shine, like in this recipe. Just be careful not to cook the rhubarb too long or it will get mushy. Omit the jalapeno called for in the recipe and add Vermont Maple Sriracha to taste.