8 c. sliced rhubarb
4 c. sliced onions
4 c. firmly packed light brown sugar
2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1 c. vinegar
1 garlic bud, peeled & minced
1 tbsp. mixed pickling spices

In a large heavy kettle, combine the first 7 ingredients in order. Tie the garlic and pickling spices in a small cloth bag and add. Bring to boiling, reduce heat and simmer for about 30 minutes or until rhubarb is just tender, not mushy; DON'T OVERCOOK. Remove the spice bag and pour the relish into hot sterilized jars and seal. Makes about 3 pints.