Rhubarb Chutney

1 lb Rhubarb

2 ts Coarsely grated fresh ginger

2 Garlic cloves

1 Jalapeno chile, (or more)

- seeds and veins removed 1 ts Paprika

1 tb Black mustard seeds

1/4 c Currants

1 c Light brown sugar

1 1/2 c Light vinegar

WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup