Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 10 cups | Diced fresh or frozen rhubarb |
| 4½ cup | Sugar |
| 1 cup | Cider vinegar |
| 2 teaspoons | Ground cinnamon |
| ½ teaspoon | To 1 ts Ground cloves |
| ½ teaspoon | To 1 ts Ground allspice |
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints. SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93