1 c Uncooked bulgur 1/2 c Chopped onions 1 tb Oil 1 ea Minced garlic clove 2 1/2 c Chopped rhubarb 7 ea 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.