Here's one of our favourite recipes for those of you who have rhubarb patches that you never know what to do with:

Rhubarb Relish:

1 qt rhubarb, cut into small pieces

1 qt onions, chopped

1 pint vinegar

2 lb brown sugar

1 tsp each cinnamon and all spice

1/2 tsp ground cloves

2 tsp salt

1/2 tsp pepper

Put all of the above into a large pot and cook over medium heat until cooked down.  (I used the bottom of my roaster pan.)   It will take 1 1/2 to 2 hrs to cook down.  Spoon into sterilized pint jars, wipe jar rims and add lids that have been soaked in hot water and then add rings and tighten.  The jars will seal as they cool.  EDIT:  Safe canning procedures call for HWB for 15 min.

A double recipe will make 7 to 8 pints of relish.

This makes a great relish to have in the summer with bbq steaks, hamburgers, etc.   Or put some chicken pieces into the slow cooker, spread a half jar of rhubarb relish over top and cook on low for 8 to 10 hours… absolutely delicious.