| 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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