Rhubarb Mustard

1. 1

   Dice rhubarb, combine with 2 tablespoons honey.

2. 2

   Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).

3. 3

   Continue boiling, uncovered, until reduced to half of the liquid.

4. 4

   In a spice grinder, grind mustard seeds finely - be careful not to let it get hot! Also don't stick your nose into the evaporating odor when you open the grinder, it burns!

5. 5

   Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.

6. 6

   Chop tarragon and stir inches.

7. 7

   Let stand, covered, overnight.

8. 8

   The next day, fill into clean glass jar ad keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.