Instructions
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1
Combine the rhubarb, sugar, cider vinegar, cinnamon stick, ginger, cloves, shallots, garlic and raisins in a large stainless steel or enamel saucepan.
2
Bring the ingredients to a boil over high heat, lower the heat to medium and cook for or until the raisins are tender and the sauce is slightly thickened.
3
Refrigerate for at least one hour.
4
Remove the cinnamon stick and cloves.
5
Makes about 3 cups
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