Rhubarb chutney #1

Yield: 1 Servings

Measure Ingredient
1 pounds Rhubarb
2 teaspoons Coarsely grated fresh ginger
2 \N Garlic cloves
1 \N Jalapeno chile, (or more) seeds and veins removed
1 teaspoon Paprika
1 tablespoon Black mustard seeds
¼ cup Currants
1 cup Light brown sugar
1½ cup Light vinegar

WASH THE RHUBARB AND SLICE into pieces ¼-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

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