Rhubarb sauce #1

Combine all the ingredients in a pan and bring to a boil.

Turn down the heat and cook until the mixture thickens, about 1 hour and 30 minutes.

Stir from time to time to prevent sticking.

Pour into sterilized jars.


20 ml of salt

1.2 L of onions, diced

1 L of brown sugar

5 ml (each) of cinnamon, clove and ginger

1 ml of cayenne pepper

1.2 L of rhubarb, diced

1 L of apple cider vinegar

- spices