4 C. fresh rhubarb, chopped
2 C. cider vinegar
4 C. diced onions
1 (2 lb) package brown sugar
1 tsp. celery salt
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cinnamon
1 tsp. ground cloves

Cook rhubarb and vinegar over medium heat for 20 minutes. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Pour into hot sterilized jars and seal immediately. Process for 15 minutes in a boiling water bath.

Calories: 3585
Fat: 2.6g
Fiber: 22.8g