Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Spiced Rhubarb 10 cups diced fresh or frozen rhubarb 4 1/2 cups sugar 1 cup cider vinegar 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves to 1 tsp. 1/2 teaspoon ground allspice to 1 tsp. In a large Dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60 to 70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Makes about 4 pints. All-new Mail - Fire up a more powerful email and get things done faster. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2006 Report Share Posted September 19, 2006 Bear There is a lot of vinegar in the recipe. Does the finished product taste like it has vinegar in it? Would you also use this for rhubarb pie filling and crisp? Thanks GB In , Bear <tbearbiker wrote: > > Spiced Rhubarb > > 10 cups diced fresh or frozen rhubarb > 4 1/2 cups sugar > 1 cup cider vinegar > 2 teaspoons ground cinnamon > 1/2 teaspoon ground cloves to 1 tsp. > 1/2 teaspoon ground allspice to 1 tsp. > > In a large Dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60 to 70 minutes. > Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. > Makes about 4 pints. > > > All-new Mail - Fire up a more powerful email and get things done faster. > > Quote Link to comment Share on other sites More sharing options...
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