Rhubarb Chutney

• 4 cups coarsely diced rhubarb
• 2 cups light brown sugar
• 1/2 cup lemon juice
• 1/2 cup cider vinegar
• 2 tart apples, peeled and coarsely diced
• 1 cup raisins
• 3 tablespoons minced fresh ginger
• 10 black peppercorns
• 4 whole cloves

1. Place the rhubarb, sugar and lemon juice in a heavy saucepan.
2. Bring to a simmer and add the remaining ingredients.
3. Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
4. The chutney will keep for many months in the refrigerator.
5. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes.
6. (This is a new method that has proved safe.)

rhubarb, light brown sugar, lemon juice, cider vinegar, apples, raisins, fresh ginger, black, cloves

Taken from cooking.nytimes.com/recipes/7308 (may not work)