Serves:

Ingredients:

2 c Chopped rhubarb
4 md White onions, chopped (2
-cups)
1 c Vinegar
1 1/2 ts Salt
2 c Light brown sugar
1/2 ts Ground cloves
1/2 ts Allspice
1/2 ts Cinnamon

Method:

Mix together the rhubarb, onions, vinegar, salt, brown sugar, cloves, allspice, and cinnamon ina large heavy-bottomed pot, bring to a boil, and simmer for 45 minutes, until the relish is quite thick.
Put the relish into clean jars, cover, and when cool refrigerate.
For longer preserving, fill sterilied jars with the hot mixture, leaving 1/4-inch headspace.
Put on the lids and tighten, and process in a boiling water canner for 15 minutes.
NOTE: Serve this relish cold, rather than at room temperature.
It makes an agreeable contrast to a hot meat dish.
1992 CUNNINGHAM, Marion The Supper Book Alfred A.
Knopf New York MM Format by John Hartman Hartsville, SC 4 April 1997 Cro-Magnon@juno.
com hartman@indy.
net