RHUBARB CHUTNEY.

This weekend we'll be visiting friends at their place on the river, and we're in charge of bringing an appetizer to eat as we pontoon down the river.  I decided to bring a variety of crackers and a variety of toppings so that people could mix and match to their own liking.  With the abundance of rhubarb in my garden I made a chutney that can be combined with either cream cheese or goat cheese and/or proscuitto on crackers. 

RHUBARB CHUTNEY.
This recipe makes about 2 cups; and it will keep in the refrigerator for several weeks.  Serving Ideas:  Spread cream cheese on a cracker, top with a dab of chutney.  Serve alongside grilled chicken or pork.
*  2 tablespoons olive oil
*  1 medium onion, finely chopped [I used a sweet videlia onion.]
*  1 pound rhubarb, trimmed and cut into 1/2-inch pieces
*  1/2 cup raisins
*  1/2 cup brown sugar, packed
*  1 tablespoon candied ginger
*  1 cinnamon stick
*  1/4 teaspoon garam masala
*  1 tablespoon sherry vinegar
In a saucepan, heat the oil over medium heat.  Add the onion and cook until softened.  Add the rhubarb, raisins, brown sugar, ginger, cinnamon stick and garam masala.  Continue to cook, stirring over medium heat until the rhubarb begins to break down (about 6 to 7 minutes).  Stir in the vinegar and remove from heat.  Taste for balance.  For a sweeter chutney, add a little more sugar.  For additional tang, add a little more vinegar.  Remove the cinnamon stick before serving.