Rhubarb-Currant Mostarda
Recipe type: Condiment, Sauce
Cuisine: Italian, Spring, Summer
Prep time: 
Cook time: 
Total time: 
Try this rhubarb-currant mostarda with your next meat and cheese plate, on panini, or alongside grilled pork chops.
  • ½ c. Dried Currants
  • 2 medium Shallots (about ½ c. diced)
  • ½ c. Sugar
  • ¼ c. Red Wine Vinegar
  • ¼ tsp. Kosher Salt
  • 1 Tbsp. Mustard Seeds
  • 1 heaping Tbsp. (or more to taste) Mustard Powder
  • 3 c. sliced Rhubarb
  1. Combine the currants, shallots, sugar, vinegar, salt, mustard seeds, and mustard powder in medium saucepan. Stir, dissolving the sugar, over medium heat until the currants have plumped and the shallot has softened slightly, about 5 minutes.
  2. Add the rhubarb and continue to cook over medium heat, stirring often, until the rhubarb is quite soft but still maintaining its shape and the liquid has reduced, about 10 minutes. Serve now with grilled meat (I’m thinking pork chops, lamb, or even a hot dog) or allow to cool to room temperature and use as a condiment with a cheese or a plate of cured meats. The mustard can be stored in the refrigerator for a couple of weeks. Yields 2½ pints.
Recipe by strawberryplum at http://www.strawberryplum.com/rhubarb-currant-mostarda/