what you need 450g (1lb) rhubarb, trimmed and sliced 350g (12oz) onions, peeled and sliced 175g (6oz) raisins 775g (1 3/4 lb) light brown sugar 480 ml (16oz) cider vinegar 15 ml (1 tbsp) salt 5 ml (1 tsp) ground cinnamon 5 ml (1 tsp) ground ginger (I used fresh) 2.5 ml (1/2 tsp) ground cloves
Tip: you know about rhubarb leaves being poisonous don’t you? Always top and tail rhubarb and peel off any tough stringy bits, she said trying not to sound like a nipper teaching granny to suck eggs! A stainless steel pan is often recommended as the acidity of the rhubarb may react with other metals.
(recipe adapted from ‘Clearly Delicious: an illustrated guide to preserving, pickling and bottling’)