I love the lip smacking tart flavour of rhubarb! Rhubarb is always thought of as a fruit but technically it’s a vegetable, who knew? If you don’t have fresh rhubarb, frozen rhubarb works well in this recipe. Makes 4 cups.
In a medium saucepan, over medium heat, add the onions, dates, apricots, brown sugar, vinegar, port and garlic. Bring to a simmer. Add rhubarb, mustard seeds, coriander, cumin, cardamom, lemon juice and Dijon mustard and stir to combine. Cover, reduce heat to low and simmer until rhubarb is tender and liquid thickens about 20 minutes. Transfer to a medium-sized bowl. Let cool. Serve. Store in the refrigerator.