Makes 6-7 cups
This is the recipe used by Lanesboro’s Bethlehem Lutheran Church youth group every year at the Rhubarb Festival. It is great on hot dogs.
4 cups diced fresh or frozen rhubarb
3 medium onions, chopped
1 cup white vinegar
1 cup packed brown sugar
1 cup white sugar
One 28-ounce can of diced tomatoes, undrained
2 teaspoons salt
1 teaspoon ground cinnamon
1 tablespoon pickling spice (tied in a cheesecloth bag or place in a strainer ball)
Mix all ingredients in a large non-reactive pot. Bring to a boil, then simmer about 1 hour until thickened. Remove pickling spice bag. Cool. Refrigerate in covered containers.