A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
10 cups diced fresh or frozen rhubarb
4-1/2 cups sugar
1 cup cider vinegar
2 tsp. ground cinnamon
1/2 to 1 tsp. ground cloves
1/2 to 1 tsp. ground allspice
In a large 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 over ham or spread on biscuits. Yield: about 4 pints.