This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine-style cheese; or, add it to your morning oatmeal for an unexpected touch!
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper
1. In a small saucepan over medium-high heat, combine all the ingredients.
2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.