Rhubarb Chutney

I am still happily embracing the bounty of rhubarb that comes my way.  It was interesting to watch it trickle down:  at the first hint of spring, it could only be had at upscale specialty vendors for way too much money.  By now with it being near-summer they are practically giving it away at Tesco and Lidl and every other chain grocery in the land.  I've taken advantage and stocked up.  

One of the things I've made recently with this glut of 'barb has been a chutney.  The Brits do love their chutneys, and I've come to embrace this (with relish!).  They are usually sweet-tart, quite chunky, and they pair them on all sorts of savory dishes.  Not that I eat a lot of meat, but a spicy tart rhubarb chutney pairs fabulously with any fatty piece you throw at it- pork tenderloin, ham, lamb, roast beef.  It would even do well smothered over a grilled chicken thigh.  Pairing fruit with savory is one of my favorite tricks.  If you don't eat meat?  This is lovely on fish, or added to a vegetable stir fry for a nice sour kick.  I don't normally advocate cooked cheese, but I would be all over this with a baked brie or Camembert.  You get the gist: anything fatty enough to feel guilty about, this will elevate.  

Plus, it's easy to throw together and it will freeze nicely.  You can put it in pretty jars and gift it if you are feeling generous.  

Recipe:  Rhubarb Chutney
Makes about 4 cups

200 g (1 cup) sugar
6 oz (1/2 cup) red wine vinegar
1 cinnamon stick
an inch-long piece of fresh ginger root, minced
1 1/2 teaspoons orange zest
1/2 teaspoon ground cardamom

1060 ml (41/2 cups) coarsely chopped rhubarb  
180 ml (3/4 cup) dried currants (or raisins or sultanas)
4 green onions, chopped

Stir the first 6 ingredients together in a large pot over medium heat until the sugar dissolves and it begins to boil (and smell wonderful).  Add the last three ingredients and reduce to simmer and stir occasionally for about 4 or 5 minutes- the rhubarb should start to get soft but not so mushy to lose all texture.  

Let cool to room temperature before serving.  Keep covered in the fridge or freeze in small batches.