2 Stalks

Rhubarb, peel and slice thin

8 ea.

Sun Dried Apricots, sliced thin

¼ ea.

Red Onion, peel and slice very thin

2 Tbs.

Extra Virgin Olive Oil

1 Tbs.

Dry Sherry

1 tsp.

Sherry Vinegar

½ tsp.

Salt or to taste

3 Stalks

Mint, shred leaves, discard stalks

2 Tbs.

Spanish Almonds, lightly crushed

In a non-reactive mixing bowl add rhubarb, apricots, onion, oil, sherry, salt and vinegar, let stand at room temperature for one hour.

Just before serving add mint and almonds then check seasoning.

Serve cold as a relish for cheese or greens or slightly warm (30 seconds in a warm skillet) for poultry or pork.