Mia in Germany's Note:
From a German organic food magazin called "Schrot und Korn". Haven't tried it yet. Makes a nice gift. Preparation and cooking time don't include resting time overnight.
My Private Note
Units: US | Metric
- 1Dice rhubarb, combine with 2 tablespoons honey.
- 2Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).
- 3Continue boiling, uncovered, until reduced to half of the liquid.
- 4In a spice grinder, grind mustard seeds finely - be careful not to let it get hot! Also don't stick your nose into the evaporating odor when you open the grinder, it burns!
- 5Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.
- 6Chop tarragon and stir inches.
- 7Let stand, covered, overnight.
- 8The next day, fill into clean glass jar ad keep refrigerated.
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Nutritional Facts for Rhubarb Mustard
Serving Size: 1 (477 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 704.4
- Calories from Fat 189
- Total Fat 21.1 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 28.1 mg
- Total Carbohydrate 103.9 g
- Dietary Fiber 10.7 g
- Sugars 79.4 g
- Protein 17.7 g