Rhubarb Chutney

I am always on the hunt for non-dessert rhubarb recipes. They’re few and far between, especially if you filter further by looking for recipes without sugar.
I’ve included sugar in the below recipe, but I omit it when I make mine. It’s a bit tart, but every bit as good. This makes a wonderful accompaniment to everything from burgers to chicken. It works well on shellfish, but is a little overpowering for fish.

1/2 cup sugar (or light brown sugar)
1/4 cup balsamic (or sherry) vinegar
1 small red onion, diced
1/8 teaspoon ground coriander
1 cinnamon stick
2 cups coarsely chopped rhubarb (about 1/2 pound)
1/3 cup dried cranberries (or raisins)
1 tablespoon (or 4!) minced peeled fresh ginger
1/4 teaspoon ground red pepper

1. Combine first 5 ingredients in a small saucepan and boil over med-high heat

2. Add rhubarb and the rest of the ingredients, reduce heat, and simmer 5 minutes or until rhubarb is tender.

3. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick before serving.

Yields 2 cups, approx 4 servings