Jul 092010
Ingredients
2 cups rhubarb, chopped small
2 cups onions, sliced
2 cups sugar
1 cup vinegar
2 teaspoons salt
2 teaspoons curry powder
Method
Mix the curry powder with a little of the vinegar.
Put the rhubarb, onions and rest of the vinegar into a pan and cook until the onions are softening.
Add the curry powder, salt and sugar to the mixture. Cook until the onions are tender (around 15-20 minutes).
Add a little cornflour mixed with water to thicken for a few minutes before taking off the heat.
Author
Pam Griffith
Wattle Glen