• ¾ cup (175 mL) fresh rhubarb, about 1½ stalks, trimmed, very finely diced
  • ½ cup (125 mL) fresh Chinese chives, very finely chopped
  • ½ cup (125 mL) seasoned rice wine vinegar
  • 2 tsp (10 mL) freshly ground black pepper—fairly coarse


  1. Wash and trim the rhubarb, discarding the leafy tops and tough bottoms. Dice very finely—to about the size of a whole peppercorn. Add to a non-reactive bowl, glass is best.
  2. Wash and trim the Chinese chives, discarding the tough bottoms, and set aside the blossom tops to use as a garnish, if desired. Finely chop chives to the same size as the rhubarb and add to the bowl. If Chinese chives are unavailable, use the North American variety.
  3. Add the vinegar and pepper, cover and refrigerate for at least a full 24 hours. This mignonette needs to macerate and mellow or it will be too harsh.
  4. To serve, simply dot on top of freshly shucked oysters on the half shell or leave it optional by setting it out in a little dish with a spoon.

(Sourced from LCBO)

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