| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Rhubarb |
| 2 |
lg |
Onions; sliced very thin |
| 2 |
ts |
Curry powder |
| 4 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Vinegar. |
INSTRUCTIONS
Place together in a kettle; rhubarb cut into1-inch pieces, onions sliced
very thin, curry powder, sugar, salt and cayenne pepper, and vinegar. Cook
mixture over low fire until rhubarb begins to soften, then boil it rapidly
until onions are soft. Pack, seal and store.
NOTES : Notes: Good with poultry, and with red meat also.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
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