3 1/2 c. coarsely chopped rhubarb
1 c. apple juice
1/2 c. honey
1/2 tsp. minced fresh ginger
1 c. coarsely chopped zucchini including skin
1/4 tsp. grated fresh nutmeg
1/2 c. raisins
1/4 c. walnuts, chopped

In a large saucepan, combine rhubarb, apple juice, honey, and ginger. Cook rhubarb mixture on medium heat until thickened, about 15 minutes. Add zucchini and cook 5 minutes longer. Remove from stove; add nutmeg, raisins and walnuts. Pour into hot sterilized half-pint jars. Seal and refrigerate.

A dip or a condiment for poultry.