- 2 cups chopped rhubarb
- 2 cups chopped onion
- 2 cups brown sugar
- 1 cup white wine vinegar
- 1/2 teaspoon each ground ginger, cayenne and allspice
Put everything into a saucepan over a medium heat. Cook for 30 minutes, or until soft and jam-like, fill sterilised jars and seal. Use with roasted lamb, chicken or with trout or salmon dishes.