Gingered Rhubarb Chutney
This sharp, spicy-sweet chutney is good with duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. You can also serve atop vegetable curry or with cream cheese and crackers as an appetizer. If you prefer a milder chutney, remove the seeds from the jalapeño.
Recipe by Cooking Light May 2008
