Rhubarb Relish Recipe
Boston Molasses Recipes, 1920s

1 quart finely chopped rhubarb
1 quart chopped onions
1 cup molasses
3 1/3 cups sugar
3/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon

Combine and boil rapidly until thick, for about 1 hour. Stir occasionally to prevent scorching. Makes about 2 1/2 pints. Turn into sterilized jars and seal. Neither the rhubarb or the onions are tasted; but a piquant, enticing flavor is developed in this relish. Excellent with meat, fish, or baked beans.