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Cook'n with Betty Crocker 
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Spiced Rhubarb |
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Serves: 128 Print this RecipeYield: 4 pints Paula Pelis, Rocky Point, New York 10 cups diced fresh or frozen rhubarb 4-1/2 cups sugar 1 cup cider vinegar 2 teaspoons ground cinnamon 1/2 to 1 teaspoon ground cloves 1/2 to 1 teaspoon 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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