Cut up the rhubarb and boil it with the sugar until soft, then add the onions cut up fine, curry powder, salt, raisins and vinegar, stir over the fire until the mixture is quite thick and all the ingredients are tender.
Pour into jars and seal.
1 quart chopped rhubarb. 1 teaspoonful ground ginger. 1 quart chopped onions. 3/4 pint (1 1/2 cups) vinegar. 1 teaspoonful ground cloves. 1 1/2 lbs. (3 cups) brown sugar. 2 teaspoonfuls salt. 1 teaspoonful black pepper. 1 teaspoonful ground allspice. 1/4 teaspoonful red pepper.
Boil the rhubarb and onions together. Boil together the vinegar and sugar for five minutes, then add the salt, spices, boiled rhubarb and onions and simmer for two hours. Do not allow to boil. Pour into jars and seal.