| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 18 | Servings | ||
INGREDIENTS
| 4 | c | Fresh Rhubarb Or Frozen, |
| Thawed | ||
| 4 | c | Chopped Onions |
| 1 1/2 | c | Cider Vinegar |
| 1 1/2 | c | Brown Sugar — Firmly |
| Packed | ||
| 2 | ts | Salt |
| 1 | ts | Allspice |
| 1 | ts | Ground Ginger |
| 1 | ts | Ground Cloves |
| 1 | ts | Freshly Ground Black Pepper |
| 3/4 | ts | Ground Cayenne Pepper |
INSTRUCTIONS
1. Combine rhubarb and onions together in the vinegar-sugar mixture for 5 mins. Add salt and spices. Simmer for 2 hours; do not boil. (Stir occasionally, to prevent sticking.) 2. Pour into serving dish. Cool before serving. Makes about 9 cups. Note: This relish has a sneaky bite to it. Great from your summer cook-outs. Recipe By : Diabetic Delights - Ginger Muscalli, R.D.; Johns Hopkins From: Dan Klepach Date: 06-28-96 Cooking Posted to MM-Recipes Digest V4 #15 by [email protected] on Jun 08, 99
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