A sweet & savory topping for spring
- 2 cups chopped rhubarb
- 1 small onion (diced)
- 2/3 cup brown sugar
- 2/3 cup cider vinegar
- 1 tsp. cinnamon
- Combine all ingredients in a medium saucepan.
- Bring to a boil, then reduce heat to a simmer.
- Cook for 15 minutes, stirring frequently. (Keep a careful eye on the chutney, as it can burn quite easily.)
- Serve warm, or refrigerate.
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