Rhubarb, Rhubarb

This year our rhubarb is MASSIVE, it looks so healthy at the moment and although we eat it, it's time to decide on the preserving route. It's not a big seller on my stall, I've tried varied recipes over the years, rhubarb jam, rhubarb and ginger jam, rhubarb and vanilla jam, and all those as jellies. I've never tried it as a chutney and don't fancy it myself as its so soft, that unless I added loads of other things, I don't see the chutney having much texture. I think I fancy making a jelly again, it is always the most beautiful colour, it's a bit of a drawn out process though, so better get started.