| 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 maintech@ne.infi.net on Jun 08, 99
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