Savory Rhubarb "Jam"

Rhubarb season is running extra long this year because the summer heat has been delayed until recently. This is fine with me because we've been able to harvest rhubarb 3 times now.

We've made plenty of rhubarb-strawberry pie, and rhubarb compote for ice cream, so I thought I'd experiment with a savory preparation.

Straight out of the garden.

Place the sliced rhubarb in a heavy pan with water, sugar, salt, pepper, fresh thyme, rosemary, and sage.

Cook mixture down until very thick and producing volcanic-like activity.

We ate this with pork and consumed half a jar! It was a perfect balance of sweet, bitter, salt, and savory herbs.