Whole Rhubarb Chutney

Martha Stewart Living

MAKES 2 1/2  CUPS

    1/2 red onion cut into 1/4 in. rounds                          
    1/4 cup golden raisins                                         
    1 teaspoon fresh grated ginger                                 
    1 whole orange zest                                            
    1/2 cup white wine                                             
    1/4 cup white wine vinegar                                     
    1 cup packed light brown sugar                                 
    1 pound trimmed rhubarb cut into 6 in. pieces                  
    2 stalks celery cut into 6 in. pieces                          

Serve chutney as a condiment for pates or roast meats such as pork.

Combine onion, raisins, ginger, zest, wine, vinegar, and sugar in a saucepan; bring to a simmer over medium heat.

Add rhubarb and celery; cover; reduce heat. Simmer gently until rhubarb is tender but notfalling apart, about 5 minutes.

Remove rhubarb from liquid, and set aside. Continue to simmer liquid until it has thickened and reduced and celery is tender, about 10 minutes more. Transfer to a bowl, and return cooked rhubarb to mixture. Let cool, and chill until needed. Chutney will last several days refrigerated in an airtight container.