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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Our family favorite on cold beef or pork. Grandma used to make jars and jars of it every year. I am posting her recipe as she wrote it out. I make mine in my slow cooker now. Grandma never put a cooking time in her instructions but it is a time consuming recipe but well worth the effort. Ingredients:
1 quart rhubarb |
1 quart onion |
3 cups brown sugar |
1 pint vinegar |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon allspice |
1 teaspoon salt |
3/4 teaspoon pepper |
Directions:
1. Chop rhubarb and onions in small pieces.
2. Add sugar, vinegar and spices.
3. Boil till tender over medium heat.
4. Stirring every few minutes so it doesn't stick to bottom of pot.
5. Seal hot in sterilized jars and process for 15 minutes in a canner. Label jars.
6. Cooking time is a guesstimate. Cook until rhubarb and onions are very soft.
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