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Marcella Peek

In article >,
(Judy Haffner) wrote:

> marcella wrote:
>
> >My former sister in law used to make a
> > rhubarb relish by cooking it with onions
> > and spices. She served it along side
> > tourtieres and that was also delicious.
>
> That sounds really good...too bad you couldn't have gotten the recipe
> from her. I don't think I've ever tasted anything made out of rhubarb
> that I didn't care for.
>
> Judy

I use this recipe I found. It's close to what she made.

Rhubarb Relish
2 C chopped rhubarb
2 C chopped onions
2 1/2 C brown sugar
1 C vinegar
1 t salt
1/2 t cinnamon
1/2 t allspice
1/4 t cloves
1/4 t pepper

Combine everything in a sauce pan and cook over medium heat for half an
hour or until thickened - give it a stir now and then.

Serve along side meats like a chutney.

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marcella