3 tsp. corn oil

1 C. golden raisins

1/2 C. hot water

3 tsp. red wine vinegar

1/8 tsp. ground cloves

1/2 C. granulated sugar

3 C. fresh rhubarb, cut into 1/2 inch pieces

Salt and ground black pepper to taste

 

Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature. Makes about 3 C..

 

 

Yield:

Calories:

Fat:

Fiber: