| 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 <jerrye@wizard.com>
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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