Rhubarb Chutney

It sure is great to see something edible popping up in early spring long before anything else. Rhubarb, with its poisonous leaves and sour stems, happens to be one of these plants that we have in abundance this time of year..... but what to do with it? Oh we can make rhubarb pie, rhubarb crisp, rhubarb muffins, rhubarb juice etc. But all that requires lots of sugar and frankly, the last thing we need is dessert!

Last week, I noticed a jar of homemade "rhubarb chutney" that someone donated to our local food bank (where I volunteer) and it started me on a quest to find a recipe. I love red pepper jelly on a cracker with pepperoni and cream cheese topped with mango chutney .... so maybe rhubarb chutney would be a great topper for various appetizers or an exotic addition to chicken or pork?

After a little research on Google and Pinterest, I found a recipe for Spicy Rhubarb Chutney! (I'm also hankering for a recipe with jalapeno peppers in with the rhubarb. Yum!)

Spicy Rhubarb Chutney: from "An Oregon Cottage"

Made it, and the verdict was positive! It would be great to have on hand to serve with crackers, cheese and pepperoni or to give as a little gift with some nice cheese, crackers or cocktail napkins.