Rhubarb Mustard

Submitted by Mia in Germany

"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."

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 1 cup
• Serves: 1

ingredients

• 6 1⁄2 ounces rhubarb
• 4 tablespoons honey
• 3 1⁄2 ounces yellow mustard seeds
• 3⁄8 cup vinegar, raspberry
• 1⁄4 cup port wine
• 1 tablespoon tarragon, fresh

directions

1. Dice rhubarb, combine with 2 tablespoons honey.
2. Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).
3. Continue boiling, uncovered, until reduced to half of the liquid.
4. In 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!
5. Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.
6. Chop tarragon and stir inches.
7. Let stand, covered, overnight.
8. The next day, fill into clean glass jar ad keep refrigerated.