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Rhubarb Chutney
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8 cups rhubarb, finely chopped
1/2 cups chopped onion
1-1/2 cups chopped raisins
3-1/2 cups brown sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
Cook first 5 ingredients until thick, about 25 minutes, stirring frequently. Add salt, cinnamon, ginger and allspice and cook 5 minutes longer. Pour boiling hot into hot sterilized jars, leaving 1/8-inch headspace. Seal immediately.
Makes 4 pints.
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