Rhubarb Chutney

• 2 tbsp. olive oil
• 1 medium onion
• 1 lb. rhubarb
• 1/2 c. raisins
• 1/2 c. packed light-brown sugar
• 1 tbsp. fresh ginger
• 1 cinnamon stick
• 1 tbsp. sherry vinegar

1. In a saucepan, heat oil over medium.
2. Add onion and cook until softened, 5 to 6 minutes.
3. Add rhubarb, raisins, sugar, ginger, and cinnamon stick.
4. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes.
5. Remove cinnamon stick and stir in vinegar.
6. (To store, refrigerate, up to 5 days.)
7. Serve with ham or pork and cornichons.

olive oil, onion, rhubarb, raisins, lightbrown sugar, fresh ginger, cinnamon, sherry vinegar

Taken from www.delish.com/recipefinder/rhubarb-chutney-recipe-mslo0610 (may not work)