Ramp & Rhubarb Chutney

• 1 Stalk of Rhubarb, chopped
• 6 to 7 stalks of ramps, chopped
• 3 tablespoons Brown Sugar
• 3 to 4 tablespoons Granulated sugar
• 1 teaspoon Coriander- cumin powder
• 1/4 teaspoon Salt
• 1 teaspoon Fresh Black Pepper
• 1/3 cup White Wine
• 1 teaspoon White Distilled Vinegar

1. Take everything in a pot and simmer it on medium heat for about 10 to 15 minutes , or till it thickens. Keep an eye on it and keep stirring it once in a while. You don't want to burn the sugar.
2. Once, it thickens remove it in a bowl or if you are making a big batch then can it.
3. You can use fresh rosemary also , you can serve it with lamb chops or chicken or as a crostini with some blue cheese or Gorgonzola. The recipe can be easily doubled. This is purely on experimental basis so I have tried to share exact measurements that I used.

rhubarb, stalks of ramps, brown sugar, sugar, cumin, salt, fresh black pepper, white wine, vinegar

Taken from food52.com/recipes/17230-ramp-rhubarb-chutney (may not work)