Tangy, bold, and just the right amount of heat—your burger’s new best friend.
Hey there!
This spicy rhubarb relish for burgers is one of those things that seems fancy but is actually super easy to make. It’s sweet, spicy, and tangy all in one bite. A little spoonful of this over a burger? Game-changer. I also throw it on grilled meats, grain bowls, and even scrambled eggs—yeah, it’s that good.
💜 Why I Love This Recipe
I first made this when I had a little too much rhubarb and didn’t feel like making another pie. I tossed it in a pot with some onion, jalapeño, vinegar, and sugar… and wow. It came out perfectly balanced and SO flavorful.
Here’s why it’s a go-to:
- Adds flavor fast – takes a plain burger to the next level
- Sweet, spicy, and sharp – perfect with anything rich
- Uses up extra rhubarb – in a totally different way
- Easy to make ahead – gets better the next day
- Versatile – not just for burgers
🍽 Servings & Time
- Makes: About 1 ½ cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
📊 Macros per 2 tbsp serving (approx.)
- Calories: 35
- Carbs: 7g
- Sugar: 6g
- Fat: 0g
- Protein: 0g
- Fiber: 1g
🔬 Why This Recipe Works (Quick Science)
Rhubarb has natural acidity, which balances beautifully with sugar and vinegar. The jalapeño adds heat without overpowering, and cooking it all down brings out deep flavor. The relish thickens naturally as the rhubarb breaks down—no pectin or starch needed.
🧾 What You’ll Need
- 1 ½ cups rhubarb, diced small
- 1/2 cup red onion, finely chopped
- 1 small jalapeño, finely minced (remove seeds for less heat)
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
👨🍳 How to Make Spicy Rhubarb Relish for Burgers
Step 1: Sauté the Onion and Jalapeño
Add olive oil to a saucepan over medium heat. Sauté the red onion and jalapeño for 4–5 minutes until softened and fragrant.
Step 2: Add Rhubarb and Seasonings
Add diced rhubarb, salt, and ground ginger. Stir to combine.
Step 3: Add Vinegar and Sugar
Pour in apple cider vinegar and brown sugar. Stir everything together until the sugar starts to dissolve.
Step 4: Simmer Until Thick
Simmer the mixture for 10–12 minutes, stirring often, until the rhubarb breaks down and the relish is thick and jammy.
Step 5: Cool and Store
Let the relish cool slightly, then transfer to a clean jar. Refrigerate and let the flavors develop for at least 1 hour before serving.
🍴 What to Serve With
- Beef, turkey, or veggie burgers
- Grilled sausages or hot dogs
- Cheese boards with sharp cheddar
- Roasted pork or chicken
- Spread on toast or in wraps
📅 Meal Plan Ideas
- Make it once and use all week on sandwiches
- Add a spoonful to rice or grain bowls
- Stir into warm lentils for a flavor kick
- Serve with grilled tofu or tempeh
- Bring to a BBQ and impress everyone
⚠️ Common Mistakes
- Not chopping rhubarb small enough – it won’t break down evenly
- Overcooking – you want it thick, not dry
- Using too much jalapeño – it can overpower fast
- Skipping the rest time – it tastes best after it sits
- Too much sugar – it should be balanced, not candy-sweet
❓ FAQ
How long does it last in the fridge?
About 1 to 2 weeks in a sealed jar.
Can I freeze it?
Yes! Freeze in small containers for up to 2 months.
Can I make it less spicy?
Totally—remove the jalapeño seeds or use less.
Is this sweet or savory?
It’s both! Think sweet-and-sour with a little heat.
Can I can this for long-term storage?
This recipe is meant for fridge storage, not canning.
💬 Wrap-Up
This spicy rhubarb relish is bold, quick, and seriously levels up anything it touches. It’s the kind of condiment you’ll end up reaching for way more than expected. Try it once, and I bet you’ll start keeping a jar in the fridge all summer long. Let me know how you serve it—I love hearing all the creative combos!