Ingredients
1 pound rhubarb
1 (or more) NM red chile pod (or a teaspoon of chile caribe)
1/2 cup sugar
1 cinnamon stick
2 tbsp cider vinegar
Preparation
Trim and chop the rhubarb into 1-2" pieces, and rinse. Remove the stem from the chile pods. Bring all the ingredients together to a low simmer, and cook, stirring farily often, over a low heat until it begins to thicken. Allow to cool.
