This is a great way to work with rhubarb in a savory way. It can be canned or frozen, and brought out in the winter for a spark of spring.
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. crystallized ginger, minced
Combine all ingredients EXCEPT for the crystallized 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 crystallized 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.