A great relish for all meats and poultry (especially grilled). Try as a topping on ham and turkey sandwiches
Ready
- 4 cups rhubarb, (about 1 pound) washed, peeled the fibrous outer layer off and sliced ¼-inch thick
- 1 medium onion, chopped
- 1 medium roasted, sweet red bell pepper, chopped
- 2 teaspoons grated ginger
- 2 garlic cloves
- 1 jalapeño peppers
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- ⅛ tsp ground cardamom
- pinch ground cloves
- pinch ground nutmeg
- ¼ cup dried currants (or chopped raisins)
- ¼ cup golden raisins
- 1 cup brown sugar
- 1 cup red wine vinegar
- ¼ cup balsamic vinegar
Set
- Heavy bottomed saucepan, Non-reactive pan
- Jar for storage
Go
- Combine all ingredients in a heavy-bottomed pan.
- Bring mixture to a boil.
- Simmer for about 30 minutes or until the preparation has thickened to about the consistentcy of preserves (jam).
- Remove from heat.
- Let cool and serve.
What you should know
Will keep for several months refrigerated. Can be used as glaze if you cook until sugar is just dissolved and thicken slightly.