Ok, so I know I should tell you all about rhubarb, and how it is in season now, and how its tartness is the perfect antidote for what seemed like a long winter. And I will tell you. But first, I have to say one thing: this recipe is perfect for eating at a meeting of The Finer Things Club. If you don't know what I am talking about, then you undoubtedly have never watched The Office and have never longed to be part of the group honoring all things finer. Still don't know what I mean? I think Andy says it best: "The Finer Things Club is the most exclusive club in this office. Naturally, it's where I need to be. The party planning committee is my back up, and Kevin's band is my safety." At Dunder Mifflin, if you love food and you love culture (and need a break-room respite from Michael Scott), then you belong in The Finer Things Club. Unfortunately, you would be in the same boat as poor Andy Bernard since they don't allow new members. But just maybe... if you brought them this chutney, some quality Brie, and fresh-baked french bread... they might reconsider.
Alright. I have gotten my Office reference out of my system, so lets be serious and talk about rhubarb. This plant is actually related to the sorrel and is in the buckwheat family, which technically makes it an herb although it is almost always cooked as a fruit. Rhubarb has a natural growing season from around March to October, but many people seem to think that the winter crop from December to March has a better looking pink color, more tender stalks, and a less tart taste. During the winter, rhubarb plants are "forced," which means that they are transplanted to dark, hot environments to speed up their growth. (For home gardeners, this can be accomplished by covering the plant with a forcing pot or a wastebasket.) Either naturally grown or forced, rhubarb is at its peak right now so hurry to the market and get some.
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