Ingredients:
1 -1 1/2 lb fresh rhubarb or 1 -1 1/2 lb frozen rhubarb, finely chopped
1 lb onions, finely chopped
12 fluid ounces vinegar
3/4 lb brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
salt and pepper, to taste
Directions:
Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 1 hour or until desired thickness is achieved, stirring occasionally.
If you desire a smoother texture, puree the sauce when cooled.
Serve hot or cold.
Store refrigerated.
Servings: 20
Time preparation: 20 min.
Time total: 80 min.