Combine 1/2 c balsamic vinegar, 1 c maple syrup, 1/2 c orange juice and 2 sticks cinnamon in pot. Bring to boil, lower heat and reduce by half until syrupy. Add 2 Tbsp minced ginger, 1 minced jalapeno pepper, 2 c dried currants and 8 c chopped rhubarb. Cook until tender. Strain if necessary and reduce liquid until syrupy. Cool. Add 3 Tbsp minced mint. Refrigerate.
Chef Matt Rissling, Oak Bay Marina Restaurant, 1327 Beach Drive Victoria, 250-598-8555. “Rhubarb is in season in June, and this is perfect with all kinds of grilled foods.”