FRESH RHUBARB CHUTNEY

Ingredients

• 1 cup granulated sugar
• 1/2 cup raspberry vinegar or red wine vinegar
• 2 tbsp grated fresh ginger
• 1 1/2 tsp grated orange peel
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 2 cinnamon sticks, broken
• 4 cups chopped rhubarb
• 3/4 cup raisins
• 1/2 cup chopped green onions

Directions

1. Combine sugar, vinegar, ginger, orange peel, cardamom, salt and cinnamon sticks in a nonreactive saucepan. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Stir in rhubarb, raisins and green onions; return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until rhubarb is tender but still intact. Cool to room temperature.
2. Remove and discard cinnamon sticks. Cover and refrigerate for at least 2 hours. May be refrigerated for up to 3 days or frozen for up to 1 month.