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Categories:Viewed: 4 - Published at: 8 years ago
Ingredients
- 2 tbsp. olive oil
- 1 medium onion
- 1 lb. rhubarb
- 1/2 c. raisins
- 1/2 c. packed light-brown sugar
- 1 tbsp. fresh ginger
- 1 cinnamon stick
- 1 tbsp. sherry vinegar
Method
- In a saucepan, heat oil over medium.
- Add onion and cook until softened, 5 to 6 minutes.
- Add rhubarb, raisins, sugar, ginger, and cinnamon stick.
- Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
- Remove cinnamon stick and stir in vinegar.
- (To store, refrigerate, up to 5 days.)
- Serve with ham or pork and cornichons.
