Spiced Rhubarb

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Spiced Rhubarb

 

10 cups diced fresh or frozen rhubarb

4 1/2 cups sugar

1 cup cider vinegar

2 teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon ground cloves to 1 tsp.

1/2 teaspoon ground allspice to 1 tsp.

 

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.

Makes about 4 pints.