With fresh rhubarb at the end of its season (drat!) I tend to buy it when I see it and freeze what I don’t use immediately.  Surprisingly a vegetable and not a fruit, rhubarb is a lovely pink-hued stalk that looks very similar to celery.  Most often used in sweet dishes like pies, compotes, and crumbles I love using it in a savory manner as well.  One such savory protein to pair rhubarb with is pork; this fabulous recipe pairs a boneless pork roast flavored with fresh basil, with a chutney made from the sliced rhubarb, fresh ginger, golden raisins, celery, brown sugar, vinegar and white wine.  Sweet yet tangy, each bite of tender pork is lovely when accompanied with this unique and easy-to-make condiment.

(To view the chutney recipe, click on the following link: http://www.marthastewart.com/342484/rhubarb-chutney)

Tagged: brown sugar, celery, chutney, fresh basil, fresh ginger, golden raisins, Martha Stewart's Vegetables, pork, pork roast, rhubarb, rhubarb chutney, Rhubarb Chutney with Pork Roast, white vinegar, white wine, www.MarthaStewart.com