CANADIAN RECIPE
SPICED RHUBARB To Serve with Roast Lamb (Hot or Cold) 3 Ibs. rhubarb; 1 teaspoon of ground cinnamon; 2 teaspoon each of ground cloves and allspice; and 4 teaspoon nutmeg, Put % cup of vinegar and 2 cup water with 2 lbs. of sugar into a pan. Add the spices tied in muslin bag, and simmer 20 minutes. Remove the spice bag, and add the rhubarb cut into inch lengths. Also add 1 Ib. of seeded raisins, Simmer till quite thick, and put into jars. Seal when cold.
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New Zealand Listener, Volume 5, Issue 128, 5 December 1941, Page 44
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89CANADIAN RECIPE New Zealand Listener, Volume 5, Issue 128, 5 December 1941, Page 44
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