1 c  Uncooked bulgur
1/2 c  Chopped onions
1 tb Oil
1    Minced garlic clove
2 1/2 c  Chopped rhubarb
7    Dried apricots, chopped
1/4 c  Apple juice
1 ts Cinnamon
1 pn Cayenne
3 tb Brown rice syrup
1/2 ts Tamari
1/4 c  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.