Ingredients

The following ingredients have 5 Servings
  • 6 cups diced rhubarb
  • 2 cups dark muscovado sugar
  • 1 cup cider vinegar
  • 2 large cloves garlic, minced
  • 2 medium yellow onions, diced
  • 3 tablespoons minced fresh ginger
  • 3 tablespoons diced crystallized ginger
  • 2 Fresno peppers, stemmed, seeded and diced
  • 2 Serrano peppers, stemmed, seeded and diced
  • 2 teaspoons salt
  • 2 teaspoons freshly grated turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon whole coriander
  • 1/2 teaspoon red pepper flakes

Instruction

  • Combine all the ingredients in a large, heavy pot. Bring to a boil over medium-high heat, then lower the heat and cook, stirring occasionally, until quite thick, about 1 hour. Stir frequently toward the end to avoid scorching. Preserve according to canning instructions, or keep refrigerated in glass jars.