3 c. chopped rhubarb
2 c. vinegar
2 c. finely chopped onion
2 c. brown sugar
1 tsp. salt
1 tsp. allspice (ground)

Combine all ingredients in a 4 quart pan. Bring to boil. Reduce heat, cover and simmer 30 to 40 minutes until thick, stirring occasionally. Spoon into hot 1/2 pint jars leaving 1/2 inch space at top. Hot water bath for 10 minutes.