Establishment: Restaurant, Club Operation   Ethnicity: Southwestern   Meal Type: Side Dish   Occasion: Easter   Preparation Method: Simmer

Ingredients

1/2 Cup light brown sugar

1/4 Cup apple cider vinegar

1/4 Cup sweet onion, chopped

1/2 Teaspoon ground coriander

1/2 Teaspoon ground ginger

1/4 Teaspoon dry mustard

1/2 Teaspoon salt

1-1/4 Pounds rhubarb, tops removed, ends trimmed, washed & rough chop

1/2 Cup dried apricots

1/2 Cup dried cherries

3 Tablespoons fresh cilantro, chopped

In a 4-quart saucepan, combine brown sugar, vinegar, onion, coriander, ginger, mustard and salt. Bring to a boil. Cook over high heat, uncovered for 3 minutes, stirring constantly. Stir in rhubarb, apricots and cherries. Reduce heat to medium low and let simmer until rhubarb is just tender, but not broken up, about 10-15 minutes. Remove from heat and let cool 15 minutes. Stir in cilantro. Refrigerate and hold for service. May be served warm, cold or at room temperature.

Recipe Source: Recipe developed by Ouida and Robert Merrifield, Proprietor Chefs at The Polo Grill in Tulsa, OK.

Nutrition Facts Calories 60   Calories from Fat 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 80mg 3% Total Carbohydrate 15g 5% Dietary Fiber 1g 4% Sugars 9g   Protein 1g   Vitamin A 8% Vitamin C 6% Calcium 4% Iron 2% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4