I vote for chutney too. It’s so good with grilled lamb chops.

RHUBARB CHUTNEY

1/ 2 lb. rhubarb, trimmed and cut into 1/ 2 inch pieces (2 cups)
1/ 2 medium onion, chopped
1/ 3 cup honey
1/ 4 cup water
1/ 4 cup golden raisins
2 jalapeno peppers, seeded and finely chopped
1 Tbsp. cider vinegar
1 clove garlic, finely chopped
pinch of ground cardamom and/or ginger

Mix all ingredients in medium saucepan. Bring to a simmer over medium heat: reduce heat to low, cover pan and cook for 15 minutes. Uncover and cook until thick, 3 to 5 more minutes. 6 servings.

STEWED RHUBARB WITH ORANGE  4 servings

1 lb. rhubarb, trimmed ind cut into 1 inch pieces (4 cups)
1/ 2 cup orange marmalade
1/ 4 cup sugar
1/ 8 tsp. ground cinnamon
1/ 8 tsp. grated nutmeg
2 Tbs. water

Combine all ingredients in saucepan. Bring to a simmer, reduce heat to low and cover the pan. Cook, stirring occasionally, until the rhubarb is tender, 6 to 8 minutes.