Ingredients
8 cups chopped fresh or frozen rhubarb4 cups chopped onion2 cups white vinegar2-1/3 cups packed brown sugar1 teaspoon ground cinnamon1 teaspoon ground allspice1/2 teaspoon ground cloves1 teaspoon salt1/2 teaspoon pepper
Preparation
In a large saucepan or Dutch oven, combine all ingredients. Bring to a boil. Reduce heat and simmer for 1 hour or until thickened, stirring occasionally. Cool. Refrigerate in covered containers.
