Rhubarb Chutney

• 1 cup raisins
• 1/2 cup of Talavera Muscat
• 1 tablespoon of canola oil
• 1/4 teaspoon brown mustard
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon Aleppo pepper
• 1 teaspoon Lucknowi fennel
• 1 tablespoon chopped fresh ginger
• 4 stalks of rhubarb, sliced
• Salt and pepper, to taste

1. Slice rhubarb.
2. Heat raisins in Muscat and 1/2 cup of water until plump.
3. Heat oil in medium sauce pan, add the mustard seeds, aleppo chili and Lucknowi, cook until fragrant.
4. Add the chopped ginger and sweat.
5. Add slices rhubarb and saute quickly.
6. Add the muscat and the raisins and cook rapidly.
7. Make sure that the rhubarb does not get mashed up.
8. Season with salt and pepper, remove from heat and cool rapidly.

raisins, muscat, canola oil, brown mustard, yellow mustard, pepper, lucknowi fennel, fresh ginger, stalks of rhubarb, salt

Taken from www.foodnetwork.com/recipes/rhubarb-chutney-recipe.html (may not work)