| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 4 | Servings | |
INGREDIENTS
| 1 | lb | Rhubarb |
| 2 | ts | Coarsely grated fresh ginger |
| 2 | Cloves garlic | |
| 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 grate 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 th rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup. Date: Wed, 05 Jun 1996 07:39:51 -0700 From: Gerald Edgerton <[email protected]> MC-Recipe Digest #109 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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