Ingredients
2 tsp. Cinnamon
2 lbs, fresh rhubarb, chopped
2 c. chopped onion
1 c. cider vinegar
1 tsp. Ground ginger
½ tsp. Ground cloves
2 tsp. Salt
1 ½ c. brown sugar

Directions
Combine all ingredients in a large heavy saucepan. Cook until thickened, stirring often ( about 30 minutes ). Pack into hot sterilized jars and cover with canning lids. Set aside to seal. Makes 2 pints chutney.