Great for the grill or broiler. Make ahead and store in fridge. Makes about 1 pint.
Recipe:
4 oz rhubarb (about 2 stalks), sliced
1 inch piece of ginger, sliced
1/4 cup brown sugar
2 Tbsp soy sauce
2 Tbsp vinegar
2 Tbsp miso
1 Tbsp mirin
1 Tbsp water
Add everything to saucepot and simmer until rhubarb has broken down. About 10-15 minutes. Blend, strain and cool …
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