Roasted Rhubarb Mostarda

Rhubarb:

1. In a mixing bowl, coat rhubarb with sugar.
2. Spread the mixture evenly on the lined sheet pan.
3. Roast at 350°F (175°C) over for 30 minutes or until rhubarb is slightly caramelized.
4. Cool.

Mostarda:

1. Soak mustard seeds in water for 1 hour.
2. Strain and rinse.
3. Combine all ingredients in a saucepan on medium-high heat and reduce the mixture by about half.
4. Allow it to cool.

Rhubarb Mostarda:

1. Combine the remaining 1/3 cup vinegar and roasted rhubarb.
2. Refrigerate overnight before serving.