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6 lb
.Easy
By Audrey Ellis
Published 1971
Chop the rhubarb, and peel and finely chop the onions. Put into a preserving pan or large saucepan with the sugar, ginger, salt, curry powder and half the vinegar. Cook until tender. Add the remaining vinegar and cook until thick, about 11/2 hours. Pour into hot sterilized jars and seal. Leave for about 1 month before using.