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