Ingredients

  • 8 teaspoons vegetable oil
  • 4 medium shallots, cut into 1/4-inch dice
  • cup peeled and diced ginger
  • 2 tablespoons Madras curry powder
  • 1 cup dark brown sugar
  • 2 ¼ pounds rhubarb stalks, trimmed and cut diagonally into 1/2-inch pieces
  • 15 medium radishes, halved and cut across into thin slices
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      412 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 80 grams carbohydrates; 9 grams dietary fiber; 61 grams sugars; 4 grams protein; 53 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 5 cups

Preparation

  1. In a medium saucepan, heat oil over medium heat. Stir in shallots, ginger and curry powder. Cook, stirring, for about 6 minutes, or until shallots are limp.
  2. Stir in sugar, rhubarb and radishes. Cover pot and raise the heat to medium-high. Cook, stirring occasionally, for 8 minutes, or until the rhubarb is tender but not mushy.

Dining and Cooking