Anne Rosenzweig's Haroseth

1. 1

   Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes.

2. 2

   Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy.

3. 3

   Drain and cool.

4. 4

   Reduce the wine to 1/4 cup.

5. 5

   In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times.

6. 6

   Remove to bowl.

7. 7

   If desired, add a little more sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.