RHUBARB CHUTNEY OR RHUBARB SAUCE
This is an old recipe from my Mom's collection. I think she called it Rhubarb Sauce.
Provided by Kathie Carr
Categories Fruit Sauces
Time 45m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in a large pan and bring to a full rolling boil. Turn down heat and simmer, stirring often, for 25 minutes until thickened. Store in refrigerator. Use within 7-10 days or can for future use.
- 2. To Can: Prepare 5 half pint jars. Spoon mixture into jars leaving 1/2 inch space at top. Adjust lids on jars and can in pressure cooker canner or hot water bath according to directions of your equipment.
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