4 c. fresh rhubarb or frozen, thawed rhubarb
4 c. chopped onions
1 1/2 c. cider vinegar
1 1/2 c. brown sugar, firmly packed
2 tsp. salt
1 tsp. allspice
1 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. freshly ground black pepper
3/4 tsp. ground cayenne

Combine rhubarb and onions together in the vinegar-sugar mixture for 5 minutes. Add salt and spices. Simmer for 2 hours, do not boil. Cool before serving.

Yields about 9 cups.