Although rhubarb actually is a vegetable, it is pretty much solely used for sweet dishes over here.
But it makes a great chutney for salty treats as well! It's a perfect addition to the bbq dinner. It's really good.
It should be really good with meat; I've had mine with tofu and grilled halloumi for example, but also as an addition to nachos and salsa.
You will need:
1 (yellow) onion
2 big cloves of garlic
1 chili fruit
about 0,75 dl honey
2 tbs red wine vinegar
a pinch of salt
1-2 tsp fresh ginger
a little turmeric
Clean and peel the rhubarb, chop that with the onion, garlic and chili into pieces. Put in a pot together with the honey and vinegar and salt and let it boil together for about 20 minutes into a thick chutney.
I want to fill more jars so I double the recipe. I can also recommend to chop some rhubarb and put in your freezer, take it out and make this in winter to spice your dinner up on cold days! Because most likely your summer batch will be finished before the leaves fall off.
(This is tagged vegan because it goes well with vegan dishes. But then you would need to switch the honey for a couple of spoons of brown sugar for example, or some maple syrup!)