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!