Zippy Rhubarb Relish
Published in: newspaper
2 cup finely chopped rhubarb
2 cup finely chopped onion
2 1/2 cup packed brown sugar
1 cup white vinegar
1 teaspoons salt
1/2 teaspoons cinnamon
1/2 teaspoons allspice
1/4 teaspoons cloves
1/4 teaspoons black pepper
Combine all ingredients in a saucepan and cook over medium heat until
thickened, stirring occasionally. Cool and store in refrigerator. This
relish is very good with chicken, beef or pork.
Exported from A Cook's Books -- Recipe management for Macintosh
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