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Rhubarb, Pineapple Chutney

7 cups rhubarb- cut into approx 1/2 pieces
1 large onion- chopped
l cup white vinegar
cook uncovered 20 mins
add..1/2 can chopped pineapple
1 1/4 cups white sugar
l tsp salt
l tsp either ground or chopped fresh ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground allspice
cayenne pepper-to taste-l like mine a bit with a bit of a bite
1 tsp pickling spices-tied in cheesecloth. l put mine in a tea infuser
cook for 20 mins, uncovered. stir to prevent sticking.
pour into hot sterilized jars.. makes approx 4 cups