Fresh Rhubarb Chutney

Serve this spicy sauce alongside grilled chicken or pork. If fresh rhubarb is not available, substitute an equal amount of frozen rhubarb.

4 cups sliced rhubarb (from 1-1/4 pounds rhubarb)
1 cup diced onion
1 large McIntosh apple, cut into 1/2-inch chunks
1 red bell pepper, diced
1/3 cup honey
1/4 cup dried currants
2 tablespoons balsamic vinegar
2 tablespoons minced fresh ginger
1 teaspoon yellow mustard seeds
1/2 teaspoon black pepper
1/2 teaspoon salt

1 In a large saucepan, stir together the rhubarb, onion, apple, bell pepper, honey, currants, vinegar, ginger, mustard seeds, black pepper, and salt. Bring to a boil, reduce to a simmer, cover, and cook until the mixture is thick, about 20 minutes.
2 Cool to room temperature. Store the chutney in the refrigerator.

Makes 3 cups servings.
Per 1/3 cup: 93 calories, 0.4g total fat (0.1g saturated), 0mg cholesterol, 3g dietary fiber, 23g carbohydrate, 1g protein, 134mg sodium.