Spiced Rhubarb Recipe - Cooking Index
Spiced Rhubarb Recipe - Cooking Index
| 10 cups | 1460g / 51oz | Diced fresh or frozen rhubarb |
| 4 1/2 cups | 891g / 31oz | Sugar |
| 1 cup | 237ml | Cider vinegar |
| 2 teaspoons | 10ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground cloves - (to 1 tspn) |
| 1/2 teaspoon | 2.5ml | Ground allspice - (to 1 tspn) |
In a large Dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60 to 70 minutes.
Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.
This recipe yields about 4 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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