by Frances Riviere
This recipe was given to me many years ago by my now 98-year-old Aunty Mildred Allred. I am submitting it in her honour; as she is my favourite Aunt and will soon be our Pincher Creek centurion.
8 cups rhubarb, cut up
4 cups onions, diced
4 cups sugar
1 cup vinegar
1?½ tsp cinnamon
½ tsp ginger
1 tsp salt
½ tsp cloves (optional)
½ tsp allspice (optional)
Cook until it thickens and seal in relish jars.
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