Cooking for Daily Living
Pickles, Condiments and Oddments
Myrtle’s Rhubarb Chutney

1 qt. rhubarb, chopped medium fine
3 onion coarse ground
2 vinegar
1 (scant) Tbsp salt.
3 c. brown sugar
1 tsp. each, cinnamon and allspice  tsp. cloves

Combine and cook slowly ‘til thick, approximately two hours. Seal and process (boiling water) ten minutes.