Rhubarb has always been one of those confusing ingredients for me. Although it is used primarily in pies, breads, jams, etc., I seem to associate rhubarb with savory dishes. Rhubarb is not grown much in the South because of the hot climate, so I didn't grow up with rhubarb pie or rhubarb jam or anything rhubarb. Since moving to the Northeast, rhubarb is readily available at farmers' markets in the Spring and early Summer seasons. Long, hearty stalks with a red/green color stacked in baskets and on tables and everybody is buying them! Ok, I have to get in on this. So, I bought a few stalks, asked a few questions and went away thinking 'What am I going to do with all of this rhubarb?".
Rhubarb is very tart and needs something sweet to offset that sharpness. This chutney uses brown sugar for the sweetness, vinegar (most chutneys have vinegar) and spices. While some chutneys are spicy-hot, this one is spicy but in a rich and flavorful way. Cinnamon, nutmeg and cloves really enhance the taste and provide a little off-balance flavor to the rhubarb and onions. This chutney pairs well with, pork, chicken and fish.
This chutney recipe is very low in Saturated Fat and Cholesterol but a large portion of the calories does come from sugar.