Spiced rhubarb

6 servings

Ingredients

Quantity 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

Directions

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

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