Serve smoky sweet-tart rhubarb chutney with roast or grilled pork, roast turkey or chicken, or ham.
Mix all ingredients in large heavy-bottomed saucepot. Bring to simmer on medium heat, stirring occasionally to dissolve sugar.
Cook 20 to 25 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. Cool slightly. Remove bay leaves. Spoon into bowl or jars. Cool completely. Cover. Store in refrigerator up to 1 week.
• If fresh rhubarb is not in season, use 4 cups cubed frozen rhubarb, slightly thawed.