 | | Directions |
- In a non-reactive saucepan, boil sugar, vinegar, and water until reduced by half.
- Add rhubarb, salt and pepper, and herb(s).
- Boil until rhubarb is soft and mixture is very thick, 5 - 10 minutes. Taste for seasoning and remove any herb sprigs. Serve as a condiment with any meat. Keeps well refrigerated.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
Serving Size: 2 tablespoons
|  | | Ingredients | | - | | 1 cup sugar |
| - | | 1/2 cup vinegar |
| - | | 1/2 cup water |
| - | | 3 cups chopped rhubarb - very finely chopped |
| - | | 1 pinch salt, or to taste |
| - | | few grinds of black pepper |
| - | | sprig of fresh rosemary, sage or any herb suitable for the meat to be served (optional) |
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