This flavorful confit is delicious with grilled hamburgers, chicken or steaks, pork pâtés or as a condiment with cheeses.
1 1/2 quarts chopped rhubarb
1 1/2 quarts sliced onions
1 pint balsamic vinegar
1 tablespoon salt
1 pound brown sugar
1 teaspoon red pepper
1 teaspoon EACH cinnamon, cloves and allspice
Place all incredients in large stockpot. Cook over medium heat, stirring to prevent sticking. Cook slowly until mixture thickens, about 30-45 minutes. Seal in sterilized jars and refrigerate.