Grilled swordfish with rhubarb chutney*

I used some of Christl’s spectacular rhubarb to make a spicy chutney.  When it was cooking, I wasn’t crazy about it, but it turned out to be an excellent counterpoint for the swordfish.  It would go equally well with pork, duck, or even chicken.

Rhubarb chutney

1/3 cup sugar
3 T. vinegar (any kind)
1 T. finely chopped fresh ginger
2 garlic cloves, finely chopped
¼ cup chopped onion
¼ cup raisins
¼ t. cinnamon
¼ t. cloves
½ t. crushed red pepper (or to taste)
2 cups diced rhubarb (about two large stalks)

Combine all the ingredients in a saucepan and cook over medium heat until the rhubarb breaks down and everything melds together, about 10 minutes. Serve at room temperature.