Rhubarb and Jalapeno

A small dice really excites me.  The abbreviated size draws the eye and highlights the texture of the contrasting ingredients. At the same time the pieces are large enough to be tasted individually.  We often look to miniature cubes when we are making condiments because it allows for a balanced combination of flavors and textures.  Here we have rhubarb, which has been infused and compressed with a rhubarb syrup, and jalapeno pepper.  The heady earthiness and delicate spice of the jalapeno is an ideal match for the acidic sweetness of the rhubarb.  Since we are only compressing these vegetables and not actually cooking them, their inherent crispness remains.  This allows for a relish with intense flavors and a distinct texture.  The union of rhubarb and jalapeno acts as a great foil for a number of ingredients from smoke infused trout to braised lamb neck.  While we could have used them in either their cooked or raw states, what makes this condiment truly special is the uniform cutting and compression of the vegetables.