Ingredients

1-1 1/2 lb fresh rhubarb or frozen rhubarb, finely chopped
1 lb onion, finely chopped
12 fluid ounces vinegar
3/4 lb brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
salt and pepper, to taste

Directions

Place all the ingredients in a large saucepan, bring to the boil then reduce the heat and simmer for 1 hour or until desired thickness is achieved, stirring occasionally.If you desire a smoother texture, purée the sauce when cooled.Serve hot or cold.Store refrigerated.