1 quart stewed rhubarb
1 quart chopped onion
1 quart vinegar
2 lb. sugar (brown)
2 teaspoon salt
1 teaspoon - each cinnamon, cloves and allspice
½ teaspoon black pepper
½ teaspoon red pepper (scant)
When stewing rhubarb, add a little water and cook until thick. Cook all together one 1 hour or more.
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