I love rhubarb in all its myriad pudding forms: tarts, crumbles, roasted and served with lashings of vanilla custard. But there is only so much dessert a person can handle, so this year I decided to try using it in a savoury recipe. The natural tartness of rhubarb is a natural fit for an Indian-style pickle, but the flavour takes on an almost meaty deliciousness. Paired with lentil dumplings, or bora, and cool yoghurt, this makes a perfect midweek dinner.