"I found this recipe in the scrap book of a farming family in Tasmania. I love the simplicity of this recipe, I took a photo of the recipe which reminds me of a time when recipes were handed down from generation to generation and friend to friend and food was valued and preserved."
Ingredients
1 kg rhubarbs chopped (I like to Chop into .5cm cubes)
4 medium Onions chopped finely (I use Spanish red onions)
4 Cups Sugar
2ts Salt
2ts Curry Powder
1.5 Cups White vinegar
Put everything in a large pot and simmer for ¾ to 1 ½ hours till thick.
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