Title: Spiced Rhubarb
Categories: Toppings Spread Spicy
Yield: 6 Servings

10	c	Diced fresh or frozen rhubarb
4 1/2	c	Sugar
1	c	Cider vinegar
2	ts	Ground cinnamon
1/2	ts	To 1 ts Ground cloves
1/2	ts	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

previous

next