India's finest recipe.

Rhubarb ginger achaar is a seasonal and limited edition spicy relish made with local rhubarb (Samascott Orchards, Willow Wisp Organic Farm, Wilcklow Orchards), fresh ginger, green chilies, lemon, safflower oil, a mix of healthful Indian spices, red chili powder and unrefined cane sugar. Compared to the usual sweetened rhubarb condiment, this one has a spicy, sour, and savory kick.

Traditionally, this recipe is made with green mangoes or thin-skinned lemons in South India, but Brooklyn Delhi sub's in rhubarb to give it that tart, sour flavor from a local vegetable. Usually eaten with rice, curry, dal and yogurt, this achaar pairs well with pork chops, tofu, fish. Try it on a sandwich or eggs or mixed into a bowl of noodles.