This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.

Makes 2 cups, for 16 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 cups diced rhubarb
3/4 cup diced red apple
1/2 cup dried cranberries or cherries
1/4 cup finely chopped red onion
1/4 cup water
1/4 cup honey
1 tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
1/4 teaspoon crushed red pepper, plus more to taste

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more. Serve warm or cold.

NUTRITION INFORMATION: Per serving: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 1 g fiber; 1 mg sodium.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.