I have to admit that my ultimate favorite rhubarb recipe is rhubarb pie, but I ended up making this rhubarb chutney as an accompaniment to pork tenderloin and I have used in several different ways since. It is sweet, but have a bit from the ginger and the peppers hit the back of the throat. I have served it along with biscuits as a surprise along more traditional jams and have gotten rave reviews. In this picture, I served it warm with a berkshire porkchop that was seasoned with cumin and coriander. Then put a mint pesto with some Isreali couscous. It was a super flavorful meal. I would love to hear how you serve it —MyCommunalTable
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