A very late season harvest of rhubarb and a quick look through the pantry …

4 cups chopped rhubarb, 1/2” pieces

1 1/2 cups sugar

2 T candied ginger pieces

1 T Cointreau

1 T blackberry ginger balsamic vinegar

Combine rhubarb, sugar, ginger and Cointreau in a heavy saucepan. Cook on medium heat, stirring until sugar is dissolved. Continue to cook for 10-12 minutes. Remove from heat and add blackberry ginger balsamic vinegar. Let cool and store in refrigerator. It will take 2 hours to set.