SPONSORED BY WASHOUGAL TIMES
Ingredients:
1/2 # rhubarb, thinly sliced
2 TBL cane sugar
1 TBL pickling spice
1 TBL Kosher Salt
Directions:
Place sliced rhubarb in a heat proof container. Bring all other ingredients to a boil, simmer for 10 minutes. Pour liquid through a strainer over rhubarb. Refrigerate uncovered until completely cooled. Cover, keep refrigerated up to 1 week.
