Step 1: Wash, trim and dice rhubarb, finely dice onion, grate ginger and garlic using a Microplane.
Step 2: Combine all the ingredients in a heavy bottom pot. Stir well and bring to a boil over high heat. Reduce heat to a simmer and cook, uncovered, until thick, about 30 minutes. Stir occasionally, and more towards the end as the chutney is thickening.
Step 3: This chutney can be enjoyed immediately and stored in the refrigerator for 3-4 weeks or it can be canned using proper home canning procedure.
This versatile chutney can be served with grilled or roasted poultry and pork, also a great topping for burgers. As well as an excellent condiment for cheese boards.
Jennifer Sands, Executive Sous-Chef