The F.U.N. Place Recipe Box Archives
Wash the rhubarb and slice into pieces 1/4-inch thick.
- 1 pound Rhubarb
- 2 tsp Coarsely grated fresh ginger
- 2 Garlic cloves
- 1 Jalapeno chile, (or more) - seeds and veins removed
- 1 tsp Paprika
- 1 tbsp Black mustard seeds
- 1/4 cup Currants
- 1 cup Light brown sugar
- 1 1/2 cup Light vinegar
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
Posted by Homebound on May 19, 1998
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