Mill City Cooks

Gingered Rhubarb Relish

By Heather Hartman

Makes 2 cups


2/3 cup packed brown sugar
3 1/2 cups rhubarb, finely chopped (about 1 pound)
1/2 cup onion, finely chopped
1/4 cup balsamic vinegar
1/4 cup dried currants
1 tbsp. fresh ginger, peeled and finely minced
1 tsp. paprika
1/2 tsp. salt
pinch ground cardamom
1/2 jalapeno pepper, minced
3 tbsp. crystalized ginger, minced


Combine all ingredients EXCEPT for the crystalized ginger in a medium
saucepan over medium high heat, bring to a boil. Reduce heat, and
simmer for 30 minutes or until thick. Add the crystalized ginger.

Serve warm or at room temperature.

This relish is good with duck, lamb, and pork. You could also serve with
cream cheese and crackers, atop melted cheese croutons, or with
vegetable curry.