Rhubarb Chutney

• 1 cup sugar, plus
• 2 tablespoons sugar
• 12 cup red wine vinegar
• 1 12 cinnamon sticks
• 1 12 tablespoons fresh ginger, minced
• 1 12 teaspoons orange zest
• 12 teaspoon ground cardamom (scant)
• 4 12 cups rhubarb (from 1 3/4 pounds rhubarb, coarsely chopped)
• 34 cup dried currant
• 4 green onions, chopped

1. Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils.
2. Add rhubarb, currants, and green onions; bring to boil.
3. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes.
4. Cool to room temperature.
5. Discard cinnamon.
6. Cover and refrigerate chutney until cold, at least 1 hour (Can be made up to 2 days ahead.
7. Keep refrigerated).
8. Bring to room temperature before serving.

sugar, sugar, red wine vinegar, cinnamon, fresh ginger, orange zest, ground cardamom, rhubarb, currant, green onions

Taken from www.food.com/recipe/rhubarb-chutney-60487 (may not work)