Rhubarb salsa "Heaven and Hell"

Ingredients for 1 servings:

• 3 stalk(s) rhubarb
• 7 g fresh ginger
• 1 clove(s) garlic
• 1 chili pepper(s), red, dried
• 30 g sugar
• 75 ml red juice (e.g. grape juice, cherry juice or plum juice from the jar)
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

sweet and fiery hot

Trim the ends of the rhubarb, halve and slice the stalks, and remove the strings. Finely chop the ginger. Finely chop or press the garlic. Finely chop or chop the chili pepper. In a saucepan, combine the rhubarb, ginger, garlic, chili, sugar, and juice (I used plum juice) and bring to a boil. Add a little salt and simmer uncovered over medium heat for 8-10 minutes, stirring frequently, until all the ingredients are combined into a puree (be careful, it burns quickly if left unattended!). Turn off the heat, add more salt if desired (to your taste). Pour into a small bowl and let cool. The quantities given are sufficient for a meal for 4 people. If you need more, simply increase the ingredients accordingly. This salsa goes well with pork, chicken, or lamb, but also with aromatic fish such as mackerel.