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WASH THE RHUBARB AND SLICE into pieces ¼-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
Your RHUBARB CHUTNEY is ready. Bon appetit!
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