Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Rhubarb 1 ts Paprika
2 ts Coarsely grated fresh ginger 1 tb Black mustard seeds
2 Garlic cloves 1/4 c Currants
1 Jalapeno chile, (or more) 1 c Light brown sugar
- seeds and veins removed 1 1/2 c Light vinegar

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

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