1 Combine the rhubarb, onion, raisins, ginger, and sugar in a large saucepan or stockpot. Let sit for 15 minutes until the rhubarb releases its liquid. Cook over medium heat until the rhubarb becomes mush (desirable in this case) and the onions are softened, 12 to 15 minutes.
2 Transfer to sterilized jars, cover with sterilized lids, and process in a hot water bath for 10 minutes. Allow the jars to cool, and store them in a cool, dark spot for future use, but no more than a year into the future, and then, to be a bit redundant, refrigerate it after opening and use it within a month. The chutney will thicken as it cools.
Makes approximately 3 cups
Reprinted with permission from Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget by ©Amy McCoy, published by Andrews McMeel Publishing click for book review
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