1 C. packed brown sugar
3 C. finely chopped rhubarb (about 1 lb.)
1 C. onion, finely chopped
1/2 C. cider vinegar
1/4 C. balsamic vinegar
1/4 C. dried currants
1 T. fresh ginger, minced
1 t. paprika
1/2 t. salt
1/8 t. ground cardamon (optional)
1/2 jalapeno pepper, minced
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
Servings size 2T.: 71 Calories, 0g Fat, .4g Protein, 17.8g Carbs, 0.8g Fiber, 83mg Sodium