- 4 cups diced fresh or frozen rhubarb
- 3 medium onions, chopped
- 1 cup white vinegar
- 1 cup packed brown sugar
- 1 cup sugar
- 1 (28 ounce) can diced tomatoes, undrained
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 tablespoon pickling spice
- In a large saucepan, combine all ingredients. Cook for 1 hour or until thick. Cool. Refrigerate in covered containers.