(Shared recipe submitted by Maggie Keeler.)
Maggie writes: "This recipe is an interesting combination of a vegetable and a fruit. Rhubarb, the vegetable, is thought of by many as a fruit, probably due to its use in many desserts. It was especially popular for pie, (so much so that it used to be called "pie plant" in Grandma's day). And tomatoes, which, botanically, are a fruit, but are usually treated as a vegetable. This would be good served with grilled chicken, spread on a roast beef sandwich, or spooned over a block of cream cheese with whole grain crackers as an appetizer."
- 1-1/2 cups ripe plum tomatoes
- 1 small cooking onion, chopped
- 1 small sweet red pepper, coarsely chopped
- 2 teaspoons chopped candied ginger, or 1 teaspoon grated fresh ginger root
- 2 cloves garlic, minced
- 1/3 cup dried sweetened cranberries
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon pickling salt
- 1/3 cup white wine vinegar
- 1/4 cup water
- 1 tablespoon lime juice
- 1 cup fresh rhubarb, cut in 1/2-inch pieces
Combine all ingredients except the rhubarb in a large saucepan; bring to boiling. Reduce heat and simmer, covered, 25 minutes; stir occasionally. Stir in rhubarb; simmer, covered, 10 minutes. Uncover; simmer 5 more minutes or until thickened. Cool, then ladle into sterile jars. Seal, and store in the refrigerator for up to 2 weeks or freeze for 3 months.
About Maggie: Maggie's e-mail address is Peterjane2@aol.com.
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