On Tue, 07 May 2013 07:54:18 -0700, Marcella Peek
> wrote:

> 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.
>

I'm interested in a tourtiere recipe. Is there one on the internet
that you particularly like? The first one I saw called for baking a
potato and then simmering it with ground pork for an hour... wouldn't
a raw baking potato cook and break down in that amount of time anyway?
Obviously, I have no idea what to be looking for.

--
Food is an important part of a balanced diet.