Ginger Rhubarb Chutney

I want to make full use of my rhubarb.  After making the rhubarb simple syrup, I had pulp left over.  I thought that a chutney would be a good use for it.  This is delicious with an aged cheddar.  This is my last post on rhubarb...for now!

Ginger Rhubarb Chutney

5 cups of rhubarb, cut into 1" pieces

1 1/2 cups brown sugar

3/4 cup cider vinegar

1/4 cup finely diced fresh ginger

1 or 2 cinnamon sticks

1 tablespoon of finely grated lemon zest

3/4 cup golden raisins

1/2 teaspoon salt

3/4 cup coarsely chopped walnuts



Combine the brown sugar, vinegar and lemon zest in a medium sized non-reactive pot and simmer until the sugar is completely dissolved.  Add the rhubarb, cinnamon and ginger.  Continue to cook until the rhubarb has completely broken down.  Add raisins, walnuts and salt.  Simmer for another 5 minutes.  Chill and serve.