Rhubarb-Carrot Relish

Ingredients

• Salt
• 1 large carrot, peeled and cut into chunks
• About 1 1/2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced, about 2 1/2 cups
• 2 teaspoons mustard seeds
• 1 tablespoon butter, or walnut oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    160 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 4 grams protein; 15 milligrams cholesterol; 42 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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almost 3 cups

Preparation

1. Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
2. When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
3. Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.

25 minutes