Title: Rhubarb Chutney
Categories: Sauces, Fruits
Yield: 1 Servings

1 lb Rhubarb
2 ts Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
- seeds and veins removed
1 ts Paprika
1 tb Black mustard seeds
1/4 c Currants
1 c Light brown sugar
1 1/2 c Light vinegar

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini