Spiced Rhubarb

10 c Diced fresh or frozen

-rhubarb 4 1/2 c Sugar

1 c Cider vinegar

2 ts Ground cinnamon

1/2 ts To 1 ts Ground cloves

1/2 ts To 1 ts Ground allspice

In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints.

SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93