Categories: Sauces, Fruits/nuts 
      Yield: 1 servings 
  
      1 lb Rhubarb 
      2 ts Coarsely grated fresh ginger 
      2    Garlic cloves 
      1    Jalapeno chile, (or more) 
           - seeds and veins removed 
      1 ts Paprika 
      1 tb Black mustard seeds 
    1/4 c  Currants 
      1 c  Light brown sugar 
  1 1/2 c  Light vinegar 
  
  WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are 
  wide, cut them in halves or thirds lengthwise, first. Finely chop the 
  grated ginger with the garlic and chile. Place all the ingredients in a 
  non-corrosive pan, bring to a boil, then lower the heat and simmer until 
  the rhubarb is broken down and is the texture of a jam, about 30 minutes. 
  Store refrigerated in a glass jar. Makes 1 Cup