PaPa's Rhubarb Relish

Roger Cosgrove

12 cups finely chopped fresh or frozen rhubarb

1 medium onion, chopped

2 cups sugar

1 cup cider vinegar

1 teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground allspice

¼ teaspoon paprika or ginger

1 teaspoon ground cinnamon

Wash four pint sealers and lids with boiling water. Dry thoroughly in a warm oven.

In a large microwavable dish, combine all ingredients. Microwave on high for about 10 minutes. Stirring once or twice.

Bring to a boil. Reduce microwave to about 40 to 50% power heat and simmer abot 60 minutes until mixture thickens, stirring occasionally.

Fill all containers to within ½ in. of tops and seal containers. Refrigerate up to a month.or freeze extra containers up to 12 months. Thaw frozen relish in refrigerator before serving

STERILISING JARS

Wash your jars in hot, soapy water. Rinse in boiling water. Put in in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids through a hot dishwasher cycle, then let them dry.

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