Rhubarb Mustard

Directions

1. 1
   Dice rhubarb, combine with 2 tablespoons honey.
2. 2
   Boil with 3/8 cup water, covered, until rhubarb falls apart (about 6 minutes).
3. 3
   Continue boiling, uncovered, until reduced to half of the liquid.
4. 4
   In a spice grinder, grind mustard seeds finely - be careful not to let it get hot! Also don't stick your nose into the evaporating odor when you open the grinder, it burns!
5. 5
   Combine mustard powder with raspberry vinegar, port wine, 2 tablespoons honey and cooled rhubarb, blend with immersion belnder until smooth.
6. 6
   Chop tarragon and stir inches.
7. 7
   Let stand, covered, overnight.
8. 8
   The next day, fill into clean glass jar ad keep refrigerated.