The tang of rhubarb is a favorite addition to chutney, adding to the sweet, sour, spicy flavors and providing luxurious body. After making this for years with dried cranberries, I added dried strawberries and fell in love. Serve with grilled chicken or pork, or as a glaze for broiled tofu. Fill tiny tart shells with goat cheese and a dab of this chutney for instant party friendly finger food.
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