All the dishes I've made so far using rhubarb have been sweet - for example you'll find in the archives a rhubarb and lemon curd tart, rhubarb and pear crumble, rhubarb ripple cake, rhubarb and sago, rhubarb ice cream and rhubarb jam.
So this week I've opted to explore the savoury side of rhubarb and make a chutney - as a starting point I've used a recipe by Alice Storey in the August issue of Gourmet Traveller and modified to suit my particular tastes.
Rhubarb and Apple Chutney
250 grams rhubarb, diced
1 apple, cut into tiny cubes (or you should shred it)
½ red onion, very finely diced
1 teaspoon very finely grated fresh ginger
¼ cup sherry vinegar
30 grams brown sugar
¼ cup water
Put the rhubarb, onion, ginger, vinegar and brown sugar into a small saucepan and place on a low heat. Stir well until the sugar has dissolved - you don't want any of the ingredients to colour so keep your eye on the heat.
Add in the water and increase the heat slightly and cook until the rhubarb begins to break down - turn the heat down and let it simmer. After 5 minutes add the apple, stirring well and continue to cook until the mixture has thickened - this should take another 5 to 10 minutes.
Cool and store in an airtight container in the fridge.
This would be a great match to rich meats like pork.