- Over medium heat, place water, sugar, vinegar, and ginger in sauce pan. Bring to a boil and cook uncovered approximately 3 to 4 minutes.
- Add rhubarb and cook until tender, about 5-6 minutes. Remove from heat and cool.
- Refrigerate until ready to use.
|Cook Time: 15 minutes|
Container: large, heavy sauce pan
|-||4 cups fresh rhubarb, diced|
|-||1 1/4 cups sugar|
|-||1/2 cup raspberry vinegar (or cider vinegar)|
|-||1/2 cup water|
|-||1 teaspoon grated ginger|