2 cups of raw rhurbarb, diced
1 white onion, diced
1 TB canola oil
1/2 cp cabernet sauvigonon vinegar
1/2 cup balsamic vinegar
1 cp brown sugar
1 ts cinnamon
1 ts ground ginger
1 TB fresh ginger
1/2 ts cloves
1/4 cup red current juice
Sautee onion on low heat in hot canola oil until soften. Reduce heat to low, add the rhurbarb and other ingredients. Stir, and simmer on low for 30 min, until liquid is evaporated and chutney has a jam-like consistency.
Serve with grilled pork chops or grilled sweet and sour duck.
