Ingredients Condiments Rhubarb-and-Currant Mostarda Be the first to rate & review! 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. By Jeffery Russell Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 30 mins Total Time: 1 hrs 20 mins Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print