Prep the Ingredients
Peel and mince the ginger, cut up the rhubarb into 3/4 inch pieces, peel the lemon with a vegetable peeler then quarter the lemon. Finely mince the lemon peels.
Alternative Method For Zesting
I like preparing zest the way described above, but if you have a zesting tool like a box or hand grater, you can use that for preparing the zest. Whatever works best for you.
Heat up a small sauce pan until hot and add 4 teaspoons of olive oil. When the oil is hot but not smoking, add the ginger and cook for 1 minute stirring frequently until it starts to soften up.
Add the rhubarb, honey, lemon zest and the juice from the lemon being careful not to let any seeds get into the sauce. I like to squeeze the lemon into my hand letting the juice go between my fingers but not the seeds.
Bring the mixture to a simmer and cook until the rhubarb breaks up and the sauce starts to thicken. You’re going to be surprised how quickly the rhubarb breaks down once it gets going. You’ll be stirring and all of a sudden you have sauce. This should take about 15 minutes.
Remove the sauce from the heat and add the additional 2 teaspoons of olive oil. Taste and adjust the seasonings with salt and pepper. You rhubarb chutney is now ready to serve with pork, chicken, turkey or some fish.