Marcella Peek > wrote:
-snip-
>
>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.

That's a 1/2 batch of the one I linked to labeled 'Granny's Relish'. I
just got done with mine. I suspect 'Granny' was using a canning
pot on a wood stove. I grabbed a 10qt wide pan. Next time I'll do
1/2 as much.

I cooked mine to 220F before I thought it was thick enough-- took a
lot longer and a lot more tending than I like.

I like the flavor, but next time I'm adding some celery for texture. .
.. . and maybe either ginger or cardamom. . . or both.

Good stuff, though--
Jim