Rhubarb Pickle

This spicy, sweet, and tart chutney is prepared from rhubarb and spices. Rhubarb is a perennial plant with juicy red stalks resembling celery stalks, and large, coarse leaves. The leaves of this plant are toxic and not edible; only the red stalks are used. Due to its intense sourness, rhubarb is usually cooked with sugar. Many Nepalese living in the United States have described rhubarb chutney as similar in taste and texture to Nepali lapsi when cooked with the same spices.