This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
4 cups (1 qt.) rhubarb, sliced 4 cups (1 qt.) onions, sliced
4 cups (1 qt.) vinegar
5 cups (2 1/2 pts.) brown sugar
1 teaspoon powdered cinnamon 1 teaspoon powdered cloves 1 teaspoon powdered allspice 1 teaspoon pepper
1 tablespoon salt
Peel rhubarb and onions. Heat vinegar, add rhubarb, onions, sugar, spices, pepper, and salt. Cook slowly one and one fourth hours, then divide into bottles and seal while warm.