A mostarda is a sweet and sour condiment that contains mustard seeds. Rhubarb is one of those tangy tart spring ingredients that pairs well with the mustard seeds. However, essentially, you can make a mostarda for every season, like a peach or cherry mostarda during the summer is wonderful. Then in fall and winter you can do a pear and quince mostarda. This recipe is more or less a guideline to preserve things in the style of a mostarda. This recipe pairs well pork, duck, and Farm2ChefsTable “Cast Iron Roasted Beets with Celery, Rhubarb Mostarda & Crème Fraîche”
Prep Time: 10 to 15 minutes
Cook Time: 10 to 20 minutes, until mixture thickens
Ingredients:
- 1-1/2 lbs. rhubarb, trimmed and cut into 1/2-inch chunks
- 1/2 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon candied ginger, minced (substitute fresh ginger if needed)
- 1 teaspoon whole coriander seeds
- 2 tablespoons whole yellow mustard seeds
- 2/3 cup water
- 2/3 cup sugar
- 1/3 cup red wine vinegar
- Olive oil, as needed
- Freshly ground black pepper, to taste
Farm2Chef'sTable 