YIELDS
16 servings
I love the lip smacking tart flavour of rhubarb! Rhubarb is always thought of as a fruit but technically it’s a vegetable, who knew? If you don’t have fresh rhubarb, frozen rhubarb works well in this recipe. Makes 4 cups.
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Ingredients
1
small onion, coarsley chopped
½
cup dried dates, chopped (125 ml)
½
cup dried apricots, chopped (125 ml)
2
Tbsp brown sugar (30 ml)
1
Tbsp white wine vinegar (15 ml)
¼
cup port (60 ml)
1
clove garlic, minced
2
cup chopped fresh rhubarb (500 ml)
¼
tsp mustard seed (2.5 ml)
¼
tsp ground coriander seed (2.5 ml)
¼
tsp ground cumin (2.5 ml)
1
pinch ground cardamom
1
juice of one lemon
1
Tbsp Dijon mustard (15 ml)
salt and freshly ground black pepper, to taste
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Directions
Step 1
In a medium saucepan, over medium heat, add the onions, dates, apricots, brown sugar, vinegar, port and garlic. Bring to a simmer. Add rhubarb, mustard seeds, coriander, cumin, cardamom, lemon juice and Dijon mustard and stir to combine. Cover, reduce heat to low and simmer until rhubarb is tender and liquid thickens about 20 minutes. Transfer to a medium-sized bowl. Let cool. Serve. Store in the refrigerator.