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Rhubarb mostarda
Mostarda is like a chutney and this rhubarb version is unbelievably delicious and easy to make. Serve on a cheese board, alongside a grilled pork chop, or with braised short rib.
YIELDS
3
TO
5
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 cloves garlic, finely minced
- 1 tablespoon ginger, freshly minced
- 4 cups rhubarb, chopped into 1/2" chunks
- 3/4 cup cider vinegar
- 1 1/2 cups brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chili flakes
- 2 tablespoons Dijon mustard
- Salt and black pepper, to taste
Directions
- In a saucepot, heat the oil over medium-low.
- Add the onions, garlic, and ginger and sweat for five to six minutes or until softened and translucent.
- Add the chopped rhubarb cider vinegar, sugar, cinnamon, chili flakes, and mustard. Bring up to a gentle boil, then reduce and simmer on low for 35 to 40 minutes or until reduced and thickened.
- Allow to cool, then transfer to a resealable jar and refrigerate. Serve on a cheese board, alongside a grilled pork chop, or with braised short rib. Enjoy!
TIP: Can be made up to three days in advance.
