Tart and tangy rhubarb paired with a bit of fresh ginger. Inspired by spring and summer rhubarb and afternoon tea. Great on cold and hot food. This chutney is inspired by summer's spent in English gardens, and family gatherings.
Pairings: Try it with robust cheeses or roast meats for a balancing tang. We like it on an oat scone with very strong cheddar.
