Ingredients
10 cups diced fresh or frozen rhubarb4-1/2 cups sugar1 cup cider vinegar2 teaspoons ground cinnamon1/2 to 1 teaspoon ground cloves1/2 to 1 teaspoon ground allspice
Preparation
In a Dutch oven, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes.
Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits.
