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.
