Makes 4 cups
|1||whole vanilla bean|
|1||dried hot chili pepper (Indonesian long pepper or Thai chili pepper)|
|4||cups (4 to 6 stalks) rhubarb, cut into 1/2-inch dice|
|1||cup prunes, cut into 1/4-inch dice|
|2||tablespoons grated fresh ginger|
|Juice of 1 lemon|
|Salt, to taste|
2. Remove the pan from the heat (the sugar is very hot) and carefully stir in the rhubarb, prunes, ginger, and lemon juice. Return the pan to the heat and cook, stirring occasionally, for about 10 minutes or until the rhubarb begins to soften. Remove from heat and let the mixture cool. Add salt.
3. Transfer to a covered container and refrigerate. Serve with meat and poultry.
Adapted from Craigie Street Bistrot