Aunt Hetty's Rhubarb Relish

by: Hetty King


This summer has been a very good year for growing rhubarb. In fact, the rhubarb plants in my garden seem to be taking up too much space. Instead of feeding unwanted rhubarb to the pigs and chickens, you should consider canning it.
This easy recipe is full of delicious onions and brown sugar from Avonlea's store, and the perfect amount of cinnamon and cloves adds a delightful tang to the relish.

4 cups chopped rhubarb
4 cups chopped onions
4 cups brown sugar (Matthew Cuthbert's favourite sugar)
2 cups vinegar
1 tsp. allspice
1 tsp. cinnamon
1 tsp. salt
1 tsp. cloves

Combine all ingredients and bring to a vigorous boil. Simmer until thick, stirring constantly to prevent the bottom from being burnt. Bottle in sterilized jars.
*People these days tend to use a newfangled Mason jar for canning purposes, however this relish is quite acidic and can react with metal lids. A glas jar with a rubber rim works best.
This relish is very good on fish (except for trout) and roast beef.