Anne Rosenzweig's Haroseth

• 1 cup sugar
• 1 cup diced rhubarb
• 1 cup kosher for Passover riesling or other off-dry white wine
• 1 cup toasted pecans
• 1 Granny Smith apple, peeled, cored and diced
• 1 cup diced jicama
• 1 teaspoon cinnamon
• 1 pinch cayenne pepper

1. Bring sugar and 1 cup water to a boil in a saucepan, and simmer, uncovered, for 5 minutes.
2. Stir in the rhubarb, and simmer for 1 or 2 minutes, until soft but still crunchy.
3. Drain and cool.
4. Reduce the wine to 1/4 cup.
5. In a food processor, combine the pecans, apple, jicama, wine, cinnamon, cayenne pepper and rhubarb, and pulse 2 or 3 times.
6. Remove to bowl.
7. If desired, add a little more sugar.

sugar, rhubarb, kosher for passover, pecans, apple, jicama, cinnamon, cayenne pepper

Taken from cooking.nytimes.com/recipes/8157 (may not work)