You can make this well in advance of any gathering and serve with grilled chicken and firm-fleshed white fish, like halibut. It is also makes a terrific easy appetizer with any soft or hard cheese or as a bruschetta.
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
1serrano or jalapeño pepperunseeded for spicy; seeded for mild heat
2tablespoonsminced fresh ginger
1garlic clove, minced
1teaspoonfine sea salt
1/4cupgranulated cane sugarorganic
1/2cuprice wine vinegar
Combine all of the ingredients into a medium saucepan. Bring them to a simmer, then reduce the heat to simmer until the rhubarb is soft and jammy, 20-25 minutes .
Transfer to a glass jar or container and cool to room temperature. Store it in the refrigerator for up to one month.