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“A batch of this recipe has many uses. It is delicious served with cream cheese and crackers, as a glaze for barbecued pork or poultry and as a condiment with any pork or poultry dish. Feel free to halve the recipe to makes it more manageable.”
8 cups

Ingredients Nutrition


  1. In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
  2. Remove from heat and allow to cool to room temperature. Makes about 8 cups.
  3. TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
  4. To serve: Thaw in refrigerator overnight.
  5. The Best Freezer Cookbook.

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