This sweet-tart concoction has an amazing color and adds a bright, tangy note to whatever it is served with. The perfect complement to roasted or grilled pork, it also serves as the sandwich spread on Mark's Favorite Pork Tenderloin Sandwich. It makes a great base for a salad dressing for theSummer Spinach Salad with Pork Loin & Strawberries, too! This keeps for several weeks in the 'fridge-if it lasts that long. When you can't get rhubarb, substitute fresh cranberries! If I have both cranberries and rhubarb, I use them both. (This is my adaptation of a recipe I discovered in Fine Cooking several years ago.)

2 cup medium-diced rhubarb

1 cup small-diced onion

1/2 cup coarsely chopped dried cherries

1/2 cup sugar

1/2 cup sherry vinegar

3 Tablespoons honey

1 teaspoon finely grated lemon zest

1/2 teaspoon kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent and the juices are beginning to thicken, about 5-6 minutes. Uncover and simmer, stirring frequently, until very thick, 8-10 minutes or more. Let cool completely in the pan before using or storing in an airtight container.

Yields about 1 3/4 cup