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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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
Ingredients:
1 Pound(s) Rhubarb
2 Teaspoon(s) Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more) seeds and veins removed
1 Teaspoon(s) Paprika
1 Tablespoon(s) Black mustard seeds
1/4 Cup(s) Currants
1 Cup(s) Light brown sugar
1 1/2 Cup(s) Light vinegar |
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