Instructions
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Combine the rhubarb, sugar, apple cider vinegar, cinnamon stick, ginger, cloves, shallots, garlic and raisins in a large stainless steel or enamel saucepan. Bring the ingredients to a boil over high heat, lower the heat to medium and cook for or until the rhubarb and raisins are very tender and the sauce is thick. Refrigerate. Makes about 3 cups
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