Rhubarb Mostarda

Rhubarb Mostarda

This fruit mostarda is based on a mostarda I found in an Italian shop near Berkeley. It is hard to find mostarda here in the states, so I decided to develop a recipe. I’ve tasted many in Italy and they can be very aggressive tasting because they use mustard oil—another ingredient difficult to find in local grocery stores.The mustard plays a background role in the flavor. I love it with hard cheese and grilled meats like pork or duck.
Makes about 2 cups

4 cups rhubarb sliced ½ inch thin
1/2 cup sugar
4 tablespoons good balsamic vinegar
1 ½ teaspoons Dijon mustard
1½ teaspoons dry mustard

1. Place all ingredients in a sauce pan over medium high heat cook until mixture comes to a boil stirring constantly, reduce to a simmer. Continue to cook for 20 minutes stirring all the while. Regulate the heat so the mostarda doesn’t burn. Remove from the heat and allow to cool. It can be served warm or room temperature for the best flavor.

This will keep for 2 months in the refrigerator or you can preserve in sterile jars.

©2013 Julie Logue-Riordan

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Copyright © Julie Logue Riordan, Cooking with Julie