Spiced Rhubarb
Yield
4 pintsPrep
30 minCook
1 hrsReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
rhubarb
fresh or frozen, diced |
*
|
| 4 ½ | cups |
sugar
|
|
| 1 | cup |
apple cider vinegar
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
allspice
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
rhubarb
fresh or frozen, diced |
*
|
| 1.1 | l |
sugar
|
|
| 237 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
allspice
ground |
|
Directions
In a large dutch oven or kettle, combine all ingredients.
Bring to a rapid boil; reduce heat and simmer for 60 to 70 minutes.
Pour into pint jars and refrigerate.
Serve as a glaze for ham or spread on biscuits.
