Rhubarb relish retains the crunchy character of raw rhubarb and is perfumed with rosemary. It’s the perfect complement to a citrus sorbet or vanilla or strawberry ice cream.
Do Ahead May be made up to one week in advance.
1 pound rhubarb, leaves and bottom trimmed and discarded
1 cup sugar
2-3 small springs rosemary
1 Cut rhubarb into long, thin strips and 1/4-3/8 thick. Line up strips and cut across creating little cubes.
2 Combine rhubarb cubes and sugar in bowl and mix well. Allow to macerate for 24 to 48 hours, stirring occasionally to make sure all sugar melts into syrup.
3 Strain syrup and reserve. You should have about 2 cups syrup. Return rhubarb to refrigerator. Place syrup and a few springs rosemary in small pot and cook over moderate heat until reduced by half to about 1 cup. Strain rosemary from syrup. When syrup is cool, pour over rhubarb and mix well.
Yield 1 1/2 cups