1 cup Uncooked bulgur
1/2 cup Chopped onions
1 Tbs Oil
1 Minced garlic clove
2 1/2 cup Chopped rhubarb
7 Dried apricots, chopped
1/4 cup Apple juice
1 tsp Cinnamon
1 pinch Cayenne
3 Tbs Brown rice syrup
1/2 tsp Tamari
1/4 cup Slivered almonds
Fresh sprigs mint for - garnish


Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.