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1.
In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander,
ginger, mustard and salt. Bring to a boil and cook over high heat,
uncovered 3 minutes, stirring constantly.
2.
Stir in rhubarb, cranberries and cherries. Reduce heat to medium-low
and let simmer until rhubarb is just tender and not broken up—10-15
min. Remove from heat, stir in the fresh cilantro.
3.
Let cool and refrigerate until ready to use.
Uses: As an
accompaniment for grilled and roasted meats or chicken. Try as a
topping for French toast or pancakes. It could also be spooned over
angel food cake or pound cake for dessert. |
