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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 to alcohol quickly, so eat it up before then or enjoy it as an exciting accompaniment to yogurt, ice cream, or main dish.
Use as a condiment with yogurt or kefir, or with savory dishes such as cooked meats or grilled vegetables.
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