[David]

4 cups of rhubarb chopped in 5mm/1/4 inch pieces
2 tsp (10 mls) freshly grated ginger (I used about double)
2 cloves garlic finely chopped (I used 3)
1 jalapeno pepper, seeded and chopped fine
1tbsp (15 mls) mustard seeds
1/4 cup black currents ( I used a mix of sultanas and chopped dried apricots)
1 cup light brown sugar
1 1/2 cup white wine vinegar

Throw everything in a pot and bring to a boil, then simmer for about 45 minutes until it's the consistency of jam. Keeps for months in glass jars in the refrigerator.

It's sweet and spicy and tart all at the same time and is wonderful on pork. Will try it on boring white skinless chicken breast (yes I'm trying to lose weight) soon!
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Vivant Linguae Mortuae!!

[Knifethrower]

I like this. I can imagine this over a nice smoked chevre... Might twist it a little and do some with stone ground mustard in it instead of chili.

I tried a rhubarb demiglace in school (to go over pork loin) and almost had it down, but pushed it too far at the last minute and had to use something else. I plan to go at it again come springtime next year.
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There is only one way to die- With a full stomach and a good tan.

[David]

Hey it would be great on chevre!
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Vivant Linguae Mortuae!!