1/2 C. sherry
1 1/4 lb. rhubarb trimmed and cut in 1â€ pieces
3/4 C. sugar
Juice and zest of 1 large lemon
1/4 C. water
1 tsp. Dijon mustard
Cook ingredients in a non-reactive saucepan for 10 minutes or until jam like. Stir to prevent burning. Serve under or drizzled over the top of grilled salmon.