Ginger and rhubarb chutney

Rhubarb is a vegetable that’s usually served as a dessert. Being super-tart in flavour (a subset of ‘sour’ which has a fruitiness to it), it’s usually teamed with lashings of sugar to make it palatable. Here I play on that all-important sour taste to create a chutney that is used in small amounts to bring some piquancy to a dish. Ginger and rhubarb are a match made in heaven, and this chutney teams beautifully with smoked fish such as mackerel, or grilled fresh fish, ham, cheese, lamb or du