Place 2 kg of rhubarb that has been trimmed and cut into small pieces in a large saucepan along with 500gm of diced onion , 1 kg of Demerara sugar , 500gm of raisins , 1 dsp of ground ginger and 1 dsp of curry powder .
Pour in 300ml of malt vinegar and cook gently until the rhubarb is soft and tender .
Then add an extra 550ml of malt vinegar and continue cooking slowly , stirring occasionally until of a thick consistency .
Pour into clean , warm jars and cover .
This is an excellent way to use up the glut of rhubarb which most home growers experience .
Pour in 300ml of malt vinegar and cook gently until the rhubarb is soft and tender .
Then add an extra 550ml of malt vinegar and continue cooking slowly , stirring occasionally until of a thick consistency .
Pour into clean , warm jars and cover .
This is an excellent way to use up the glut of rhubarb which most home growers experience .
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