Rhubarb Chutney
This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.

2 cups diced rhubarb
1/2 cup dried cranberries or cherries (I have also used Craisins)
1/4 cup finely chopped red onion
1/4 cup water
1/4 cup honey
1 Tablespoon minced fresh ginger
2 teaspoons red-wine vinegar
1/4 teaspoon crushed red pepper, plus more to taste

Combine rhubarb, apple, cranberries (or cherries), onion, water, honey, ginger, vinegar and crushed red pepper to taste in a small saucepan.

Bring to a boil, stirring occasionally.

Reduce heat to medium-low, cover and simmer until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, until thickened, about 5 minutes more.

Serve warm or cold.
Marti in MS

http://www.nancyskitchen.com