2 kg rhubarb, cut into chunks
450g onions, finely chopped
1 kg Demerara sugar
2 tsp ground ginger
2 tsp curry powder
900ml malt vinegar
Put 1/2 of the malt vinegar in a large heavy based pan along with the rest of the ingredients. Cook gently until the rhubarb softens then add the remaining malt vinegar and cook until the mixture thickens.
Pour into warmed jars, seal and label. Store in a cool place.
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