Rhubarb relish

Yield: 1 Servings

Measure Ingredient
1 quart Cut up rhubarb
1 quart Cut up onions
1 pint Vinegar
4 cups Brown sugar
1 teaspoon Each: mustard seed, allspic,
\N \N Cinnamon and cloves
¼ teaspoon Cayenne pepper

Boil rhubard, onions and vinegar together until soft, then add the brown sugar and spices. Boil slowly until thick, stirring occasionally to keep from sticking. Bottle in sterilized jars and seal immediately.

Excellent with game - also with hamburgers or meat loaf.

Recipe from Mrs. Emory Petro

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