Rhubarb Relish

• 3 tablespoons apple cider vinegar
• 1/3 cup packed light brown sugar
• 1/2 cinnamon stick
• 1/2 small dried red chile, broken into pieces
• 1/2 teaspoon yellow mustard seeds
• Zest of 2 limes
• Pinch of kosher salt
• 2 cups rhubarb cut into 1/2-in. chunks (about 4 stalks)
• 1 teaspoon dry mustard
• Cracked pepper

1. In a medium saucepan, combine 1/4 cup water, the vinegar, brown sugar, cinnamon, chile, mustard seeds, lime zest, and salt. Bring to a simmer over medium-high heat. Add 1 cup rhubarb, reduce heat to medium, and cook until fruit begins to break down, 8 to 10 minutes. Stir in remaining 1 cup rhubarb and cook until it's just tender, about 5 minutes more; you want to leave fruit a little chunky.
2. Remove from heat, stir in dry mustard, and add pepper to taste. Remove cinnamon and let cool.
3. Make ahead: Up to 3 days, chilled.

apple cider vinegar, brown sugar, cinnamon, red chile, yellow mustard seeds, limes, kosher salt, rhubarb, mustard, pepper

Taken from www.myrecipes.com/recipe/rhubarb-relish (may not work)