Yield: 4 Servings
|2 teaspoons||Coarsely grated fresh ginger|
|2 \N||Cloves garlic|
|1 \N||Jalapeno chile; (or more) seeds and veins removed|
|1 tablespoon||Black mustard seeds|
|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 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@...> MC-Recipe Digest #109
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .