Rhubarb Relish   (Elvina Banks)

1 quart rhubarb (cut up)
1 quart onions (cut up)
1 pint white vinegar
3 cups brown sugar
1 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ginger

Boil all the above slowly in a large, heavy pan. Stir often to prevent sticking. Cook uncovered on low heat.
Put in jars. Serve with meat/ fish and potatoes meal.