Rhubarb Chutney

Rhubarb chutney is a really fun topping to meat, roasted veggies, and on sandwhiches. An especially exciting treat is to top it on salad turnip fritters!

• 1/2 pound rhubarb, finely chopped

• 1 small to medium onion, finely chopped

• 1-2 inchds fresh ginger root, grated

• 2 garlic cloves, crushed

• 1/3 cup white wine

• 1/4 cup maple syrup

• 1 TBSP olive oil

• 1/2 bunch cilantro, finely chopped (optional)

• pinch of salt

Saute the garlic, onion, and ginger in the olive oil. Add the salt and wine and bring to a boil for a minute. Reduce the heat and add the maple syrup and half the rhubarb, and cook for a few minutes until the rhubarb starts falling apart. Add the rest of the rhubard and cook for a minute just so it softens. Remove from heat. When it’s room temperature, add the finely chopped cilantro. Serve warm or cold. Enjoy!