Name: Rhubarb Chutney
Ingredients: 1 lb Rhubarb; 2 ts Coarsely grated fresh ginger; 2 Garlic cloves; 1 Jalapeno chile, (or more) seeds and veins removed; 1 ts Paprika; 1 tb Black mustard seeds; 1/4 c Currants; 1 c Light brown sugar; 1 1/2 c Light vinegar

Every practice and every game is an opportunity to lead our children. Often, as parents, we think we have fulfilled our duty by simply attending our children’s games and cheering. Not so! We are called to so much more. Informed by the gospel, we are called to lead our children wisely. Before the game, this [means] preparing them to keep biblical priorities in mind while they play. After the game, this [means] celebrating their expressions of godly character more than we celebrate their skill for the final score. Every moment our children spend in sports is a teaching moment.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Sauces, Fruits	1	Servings

INGREDIENTS

1	lb	Rhubarb
2	ts	Coarsely grated fresh ginger
2		Garlic cloves
1		Jalapeno chile, (or more) seeds and veins removed
1	ts	Paprika
1	tb	Black mustard seeds
1/4	c	Currants
1	c	Light brown sugar
1 1/2	c	Light vinegar

INSTRUCTIONS

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are
wide, cut them in halves or thirds lengthwise, first. Finely chop the
grated ginger with the garlic and chile. Place all the ingredients in a
non-corrosive pan, bring to a boil, then lower the heat and simmer until
the rhubarb is broken down and is the texture of a jam, about 30 minutes.
Store refrigerated in a glass jar.
Makes 1 Cup
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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