Hot sweet and sour ginger rhubarb
Ingredients
- 6 large stalks of rhubarb (@ 1.25 pounds)
- 1/3 cup light brown sugar
- 1/3 cup of dark muscovado sugar
- 1 inch long knob of peeled ginger
- 1/8 cup yellow raisins
- 1 tablespoon fresh orange peel
- zest of one lemon, Meyer preferred
- 1 small serrano chili pepper (or jalapeno or poblano for less heat)
- 1/2 sweet onion cut into thin rings, then halved, optional
- 1 short stalk of lemon grass @4 inches
- 2 tablespoons rice wine vinegar
- 2 tablespoons ruby port (or brown ale)
- small pinch of sea salt
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