Rhubarb-and-Currant Mostarda

This tart star of the cheese and charcuterie boards at Louis M. Martini, this slightly sweet mostarda gets plenty of gentle heat and acid from dry mustard, mustard seeds, and red wine vinegar. Dried black currants plump up as they absorb the liquid, providing a juicy bite. Serve leftovers with roast duck, chicken, or turkey.

Rhubarb-and-Current Mostarda Recipe
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
1 hrs 20 mins


  • 2 cups fresh or frozen chopped rhubarb, divided

  • 1/3 cup dried black currants

  • 1/4 cup granulated sugar

  • 1/4 cup red wine vinegar

  • 3 tablespoons finely chopped shallot

  • 2 tablespoons chopped crystallized ginger

  • 2 teaspoons yellow mustard seeds

  • 2 teaspoons dry mustard (such as Colman’s)

  • 1 teaspoon fresh thyme leaves, chopped

  • 1/4 teaspoon kosher salt


  1. Stir together 1 1/4 cups rhubarb, currants, sugar, vinegar, shallot, ginger, mustard seeds, dry mustard, thyme, and salt in a medium saucepan. Let stand at room temperature 20 minutes.

  2. Bring rhubarb mixture to a boil over medium. Reduce heat to low, and simmer, stirring often, until rhubarb is soft, about 10 minutes. Stir in remaining 3/4 cup rhubarb; cook, stirring often, 10 minutes. Remove from heat, and transfer mixture to a resealable container. Let cool 30 minutes before serving.

Make Ahead

Store mostarda in an airtight container in refrigerator up to 2 weeks.

Suggested Pairing

Juicy, dark-fruited Cabernet.

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