Hot, sweet, and sour ginger rhubarb

Dscn5555

Course Dressings and Sauces

Ingredients in this Recipe

1 inch long knob of peeled ginger
1 short stalk of lemon grass @4 inches
1 small serrano chili pepper (or jalapeno or poblano for less heat)
1 tablespoon fresh orange peel
1/2 sweet onion cut into thin rings, then halved, optional
1/3 cup light brown sugar
1/3 cup of dark muscovado sugar
1/8 cup yellow raisins
2 tablespoons rice wine vinegar
2 tablespoons ruby port (or brown ale)
6 large stalks of rhubarb (@ 1.25 pounds)
small pinch of sea salt
zest of one lemon, Meyer preferred

Recipe Preparation

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