-=> On 05-16-98  13:54, Barbara Hazen <=-
 -=> spoke to All about question <=-
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RHUBARB CHUTNEY
 Categories: Sauces, Fruits, Madison
      Yield: 1 servings
 
      1 lb Rhubarb
      2 ts Coarsely grated fresh ginger
      2    Garlic cloves
      1    Jalapeno chile, (or more)
           - seeds and veins removed
      1 ts Paprika
      1 tb Black mustard seeds
    1/4 c  Currants
      1 c  Light brown sugar
  1 1/2 c  Light vinegar
 
  WASH THE RHUBARB AND SLICE into pieces 1/4-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
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sonya's Rhubarb Relish
 Categories: Condiment
      Yield: 18 Servings
 
      4 c  Fresh Rhubarb Or Frozen,
           Thawed
      4 c  Chopped Onions
  1 1/2 c  Cider Vinegar
  1 1/2 c  Brown Sugar -- Firmly
           Packed
      2 ts Salt
      1 ts Allspice
      1 ts Ground Ginger
      1 ts Ground Cloves
      1 ts Freshly Ground Black Pepper
    3/4 ts Ground Cayenne Pepper
 
  1. Combine rhubarb and onions together in the vinegar-sugar mixture
  for 5 mins. Add salt and spices. Simmer for 2 hours; do not boil.
  (Stir occasionally, to prevent sticking.)
  2. Pour into serving dish. Cool before serving. Makes about 9 cups.
  
  Note: This relish has a sneaky bite to it. Great from your summer
  cook-outs.
  
  Recipe By     : Diabetic Delights - Ginger Muscalli, R.D.; Johns
  Hopkins
  
  From: Dan Klepach                     Date: 06-28-96
  Cooking
 
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... Shipwrecked on Hesperus in Columbia, Maryland. 12:07:09 17 May 98
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