Rhubarb Chutney

• 3/4 cup sugar
• 1/3 cup cider vinegar
• 1 tablespoon minced garlic
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1/8 to 1/4 teaspoon ground cloves
• 4 cups coarsely chopped fresh or frozen rhubarb, thawed
• 1/2 cup chopped red onion
• 1/3 cup golden raisins
• 1 teaspoon red food coloring, optional

1. In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
2. Add the rhubarb, onion and raisins. Cook and stir over medium heat for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

sugar, cider vinegar, garlic, ground ginger, ground cumin, ground cinnamon, red pepper, ground cloves, frozen rhubarb, red onion, golden raisins, red food coloring

Taken from www.tasteofhome.com/recipes/rhubarb-chutney/ (may not work)