Rhubarb Mostarda
ingredients
2 cups chopped rhubarb (divided into 1 ¼ cup and ¾ cup portions)
⅓ cup dried black currants (or sub other dried fruit such as raisins, craisins or tart cherries)
¼ cup sugar
¼ cup red wine vinegar
3 tablespoons finely chopped shallot
2 tablespoons chopped crystallized ginger
2 teaspoons yellow mustard seeds
2 teaspoons dried mustard
1 teaspoon fresh thyme leaves, chopped
¼ teaspoon salt
directions
Combine everything except the ¾ cup portion of rhubarb in a medium saucepan and let stand at room temp for 20 minutes.
Bring the mixture to a boil over medium heat, then reduce to low and simmer for about 10 minutes, stirring frequently, or until rhubarb is tender. Add remaining ¾ cup rhubarb and simmer for another 10 minutes, still stirring often.
Remove from heat, transfer to a serving dish or resealable container, and let cool at least 30 minutes before serving.
Store in the refrigerator and use within a couple of weeks, or freeze for up to three months.
Delicious on charcuterie and cheese board, or with pork chops, roast duck and roast chicken. Or try some on a ham or turkey sandwich!
Related Content
Garden Keepsakes
We recently toured the gardens at Holly Hill Inn Inn with staff farmer David Wagoner. Then feeling inspired by all that glorious green, we gathered a bundle of parsley, sage, rosemary and thyme to create a bouquet garni vinegar, and played around with the gigantic leaves of an aggressive horseradish plant.
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