Rhubarb Chutney Relish

"This winning condiment has a unique bite that adds pizzazz to ham, pork roast, or poultry--"

1 pound rhubarb, chopped (3 cups)
2 cups vinegar
2 cups finely chopped onion
2 cups packed brown sugar
1 tablespoon salt
1 teaspoon ground allspice

In a 4-quart Dutch oven, combine all ingredients. Bring to boiling; reduce heat. Cover and simmer for 30 to 40 minutes or until thick, stirring occasionally. Remove from heat. Spoon hot relish into hot, clean half-pint jars, leaving a 1/2-inch head-space. Wipe rims; adjust lids. Process in boiling water bath for 10 minutes for half-pints (start timing when water boils).--Mrs. Donna Torres, Cornucopia, Wis.

Makes 3 half-pints.

[clipped from "Better Homes and Gardens"]