Recipe - Rhubarb Chutney

1 pound Rhubarb
2 teaspoon Coarsely grated fresh ginger
2 Garlic cloves
1 Jalapeno chile, (or more)
seeds and veins removed
1 teaspoon Paprika
1 tablespoon Black mustard seeds
One fourth cup Currants
1 cup Light brown sugar
1 One half cup Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4inch 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
noncorrosive 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