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Plan Z Phase: This is a Z3 (ZReboot) recipe. As we turn into the last few weeks of summer I’m firing up my grill as much as possible. This meal is easy to prepare, balancing a wonderful protein-packed piece of white meat with a touch of sweet. Rhubarb is that long red stalk with green leaves you see in the supermarket. Though technically a vegetable, rhubarb has a unique sour, fruity taste.

This can be served over a pork chop hot off the grill or with roasted pork tenderloin. I also love it over grilled chicken.

Serving Size: 2-3 Tbl per person. This will make approximately 2 cups of chutney.

Ingredients:

• 2 cups of diced, fresh rhubarb
• 1 cup of diced apple (red apple will work best)
• 1/3 cup of dried cranberries
• 1/3 cup of diced red onion
• ¼ cup of water
• 1 tsp of Truvia
• 1 Tbl of minced, fresh ginger
• 2 tsp of vinegar. I used apple cider vinegar
• ¼ tsp of crushed red pepper (or to taste)

Instructions:

Prepare your desired piece of meat on the grill.

Combine all ingredients in a medium sauce pan. Turn on to medium. Cook at a light boil until the rhubarb is beginning to soften. Just a couple of minutes. Stir often. Turn to low and let simmer about 10 more minutes until it begins to thicken. Again, stir often so it doesn’t stick to the bottom of the pan. If you need to, you can always add a bit more water.

Serve hot, cold or room temp. This works great on a buffet for a group.

Enjoy!

Cheers,