Recipe Rhubarb Chutney

Rhubarb is perfect for tangy chutneys. Serve it with grilled or roasted chicken or pork.

Feel free to add other seasonal fruits, especially if they are overripe and need to be used. I've made this recipe with chopped or grated pears, apples, peaches, and even cranberries. Serving Size: Makes about 2.5 cups.

INGRÉDIENTS

• Canola or olive oil.
• 1 small onion, finely chopped.
• 4 to 5 rhubarb stalks, chopped.
• 1 small apple, chopped, optional.
• 1 handful raisins, optional.
• 1 tablespoon grated fresh ginger.
• ¾ cup sugar, white or brown.
• 1/3 cup red wine vinegar.
• 1 cinnamon stick.

PRÉPARATION

1. Heat a drizzle of oil in a saucepan medium.
2. Cook the onion for about five minutes, until softened and beginning to brown.
3. Add the rest and bring to a boil.
4. Reduce the heat and cook for about half an hour, until everything is very soft and resembles chutney.
5. Pour into clean jars and seal tightly, or refrigerate or freeze.