There is somewhat of a “pucker factor” when this is hot, but that lessens when it is cold. Although I have not yet tried it, I think that using rice, balsamic, red or white wine vinegar instead of the apple cider vinegar might reduce this some.
I make very small batches of this at a time since it is so easy, but the recipe can be multiplied and the sauce put in the freezer. This will keep for quite awhile in the refrigerator.
This is another recipe from Taste at Home and was submitted by Paula Pelis from New York.
2 1/2 c. diced fresh or frozen rhubarb
1 cup plus 2 T. sugar
1/4 c. cider vinegar
1/2 t. cinnamon
1/8 – 1//4 t. cloves
1/8 – 1/4 t. allspice
Combine all ingredients in a saucepan and mix well. Bring to a rapid boil, reduce heat to low and simmer for 60 to 70 minutes. Pour into a clean container, cool, pour into a clean container and refrigerate. Makes about 1 pint.