Ingredients

• 3 c chopped fresh or frozen rhubarb
• 1 c packed brown sugar
• 1 c white balsamic vinegar
• 1 c finely chopped onion
• 3/4 c golden raisins
• 1 Tbsp worcestershire sauce
• 2 tsp minced fresh gingerroot
• 1 tsp salt
• 3/4 tsp curry powder
• 1/4 tsp ground nutmeg
• 2 medium pears, peeled and diced
• 2 Tbsp minced fresh mint

Directions

1. In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, worcestershire sauce, ginger, salt, curry and nutmeg

2. Cook and stir until mixture comes to a boil

3. Reduce heat; simmer, uncovered, for 25-30 min or until rhubarb is tender, stirring occasionally

4. Add pears

5. Simmer, uncovered 10-15 min longer until pears are tender

6. Cool to room temperature

7. Stir in mint

8. Transfer to a bowl

9. Cover and refrigerate for at least 6 hrs before serving

10. Can be stored in the refrigerator for up to 1 week

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