If you love BBQ, add this relish to your table for a new sauce!
In a non-reactive pan, combine the sugar, vinegar, water, seeds and spices. Bring to a boil for 2 minutes.
Add the chopped onions and rhubarb, cover and simmer for 30 minutes, or longer if needed. Stir with a wooden spoon frequently to prevent sticking.
Add the golden raisins to the rhubarb mixture, and cook for 10 minutes uncovered until mixture has thickened.
Remove from the heat and let cool. Serve cold. Or seal while hot in sterilized glasses. Makes about 2 pints.
If using frozen rhubarb thaw and drain well before adding to mixture.