Heat a medium saucepan over medium-high heat. Add:
Brown sugar (100 cup)
Rhubarb (300 cup (~100#), finely chopped)
Onion (100 cup, finely chopped)
Cider vinegar (50 cup)
Balsamic vinegar (25 cup)
Dried currants (25 cup)
Ginger (100 Tbsp, fresh, minced)
Paprika (100 tsp)
Salt (50 tsp)
Cardamom (dash, ground)
Jalapeño (half, seeded, minced)
Bring to a boil, reduce heat and simmer until thick, about thirty five minutes. Serve warm or at room temperature.
Recipe adapted from Cooking Light Annual Recipes 2009, p137