Rhubarb Chutney 3/4 cup sugar 1/3 cup cider vinegar 1 tablespoon fresh ginger, minced 1 tablespoon garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon dried crushed red pepper flakes 4 cups rhubarb, cut into 1/2 " cubes 1/3 cup red onion, small dice 1/3 cup golden raisins Combine first 8 ingredients in a large heavy pot with lid.  Bring to a simmer over low heat, stirring until the sugar dissolves. Add the rhubarb, onion and raisins.  Increase the heat to medium high and cook until rhubarb is tender and mixture is slightly thickened, about 5 minutes.  Cool completely. ​

Rhubarb Chutney, Fontina and Swiss Chard Sandwich
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8 slices Walnut Tree Crusty Bread
3 tablespoons unsalted butter, softened
8 ounces fontina cheese, thinly sliced
8 ounces Swiss chard, stalks trimmed and leaves washed and dried
Rhubarb Chutney

Preheat the oven to 375 degrees.
Assemble the sandwiches.  Lightly butter one side of bread slice.  Place 1/2 the fontina cheese on 4 slices of bread followed by chard leaves.  Spread the a dollop of chutney over the chard, top with remaining cheese and finally, the remaining buttered slice of bread.
Grill the sandwiches on hot grill pan until crisp and brown on both sides.  Transfer to the oven for 8 - 10 minutes.