3 lb rhubarb
2 lb onions
3 lb granulated sugar
¾ pint malt vinegar
6 tsp curry powder
3 tsp salt
½ tsp cayenne pepper
- Cut rhubarb into short lengths.
- Peel onions and slice finely.
- Place all the ingredients in a large pan.
- Simmer until the rhubarb is soft.
- Boil until onions are tender, stirring from time to time.
- Allow to cool, then put into warm jars and seal.