Here’s just a simple background on rhubarb for reference (I needed this, as I was unfamiliar)…

In Northern Europe and North America the stalks are commonly cut into pieces and stewed with added sugar until soft. The resulting compote, sometimes thickened with corn starch, can then be used in pies, tarts and crumbles. Alternatively, greater quantities of sugar can be added with pectin to make jams. The most popular accompanying spice to use is ginger, although cinnamon and nutmeg are also popular additions.

I’m not sure if it would work with a savory/sweet profile, but here’s my “bacon jam” recipe I used with roasted broccoli…

• 8 slices bacon, diced
• 1 onion, diced
• 1/2 cup Sukrin Gold
• 1/3 cup brewed coffee
• 1 Tbs apple cider vinegar
• Pinch of salt

1. Add bacon to a large frying pan. Cook over medium-high heat until the bacon is cooked, but a few pieces still a bit chewy.
2. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
3. Reduce heat to medium and add the onions to the pan and just a pinch of salt.  Cook for about 10 minutes or until they’ve softened. 
4. Add the bacon back to the pan and mix in the apple cider vinegar and the Sukrin Gold. Cook and stir for 2 minutes.  Stir in the brewed coffee and reduce the heat to medium low. Continue to cook until the moisture is reduced.