When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it, at least for a little while. Because of the sugars from the dried fruit, it can turn boozy quickly, so eat it up before then or enjoy it as an exciting accompaniment to your yogurt, ice cream, or main dish.
3 stalks rhubarb
1/2 cup dried fruit (raisins or cherries work well)
Chop rhubarb finely and add to small bowl. Run a sharp knife through the dried fruit and pistachios until they are broken up well. Add these to the rhubarb along with all other ingredients.
Transfer to a quart jar and press mixture down until it is below the level of the liquid.
Cover and place at room temperature for 2 to 4 days, checking every day to check the culturing progress. It is done when the mixture is slightly bubbly, smells fermented, and has some extra zip to it when tasted.
Use as a condiment with yogurt or kefir, or with savory dishes such as cooked meats or grilled vegetables.