Michael Romano's Rhubarb Chutney

• 2 pounds rhubarb, cleaned, trimmed, peeled if necessary, and diced
• 3 tablespoons sugar
• 1/2 cup honey
• 1/2 cup dried cherries (dried raisins, cranberries or minced dried apricots may be substituted)
• 5 tablespoons red-wine vinegar
• 3 tablespoons dry red wine
• 2 teaspoons mustard seeds
• 1/2 teaspoon kosher salt
• Pinch each of cinnamon, allspice and cayenne
• 1/2 cup minced red onion
• 3/4 cup of 1/2-inch slices of celery
• 1 tablespoon jalapeno, seeded and minced
• 2 teaspoons orange zest
• 2 teaspoons lime juice

1. Place the rhubarb in a colander, and sprinkle with the sugar.
2. Let it drain for 30 minutes.
3. Meanwhile, cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices in a 10-inch skillet over medium heat, stirring occasionally, until syrupy.
4. Stir in the onion and celery, and cook for 2 minutes.
5. Add the rhubarb, and cook over medium heat for 10 minutes, stirring occasionally.
6. Avoid overcooking (the rhubarb should be tender but not mushy).
7. Add the jalapeno and the orange zest; cook 1 minute.
8. Stir in the lime juice, remove from the pan and let cool.
9. Serve at room temperature, or chilled.

rhubarb, sugar, honey, dried cherries, redwine vinegar, red wine, mustard seeds, kosher salt, cinnamon, red onion, celery, jalapeno, orange zest, lime juice

Taken from cooking.nytimes.com/recipes/5126 (may not work)