Spicy Rhubarb Salsa
Combine all ingredients except starch in a saucepan and bring to a boil, keeping an eye on it and stirring occasionally:
4 cups chopped rhubarb (fresh or frozen)
6 tablespoons sugar
1/4 to 1/2 tsp. hot chili flakes (or more, to taste)
1 teaspoon fresh grated ginger
2 teaspoons cornstarch or tapioca starch
A few tablespoons of water (to keep it from sticking until the rhubarb starts to cook. Not necessary if using thawed-from-frozen rhubarb!).
Once it comes to a boil, reduce heat, mix some of the liquid with the starch, add to the rest, keep stirring and cook until the rhubarb breaks down (you can help it along by mashing a bit once it starts softening). This will take about 10 minutes. Cool and put in a jar. It will keep in the fridge for a week or two, but also freezes well. The recipe makes about 400 millilitres.
Serve with tortilla chips, with sharp cheese and crackers, with meat, or it makes a great dip for samosas!