A delicious spicy-sweet combo that makes a great dip or sauce for chicken or pork. Can be frozen or canned. Recipe courtesy of Michelle Turner.
Ingredients
4 cups chopped rhubarb
1 ½ cups white sugar
1 3-ounce package cherry jello
4 finely chopped hot peppers
1 tsp. vanilla
1 tsp. baking soda
Directions
Mix first four ingredients and cook over low heat until bubbly. Let cook until rhubarb is broken down. Add vanilla and baking soda (this will foam up). Let settle and heat through. Freeze in jars or hot water bath according to standard canning process. Makes approximately 12 ounces of jam.
To serve, mix one-to-one with whole grain mustard and use a pretzel dip, sandwich spread, or sauce for chicken or pork. Spread over a block of cream cheese and serve with crackers.