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Title: Aelred & Rita's Rhubarb & Dried-Cherry Chutney
Categories: Fruits, Relishes, Vegetables, Citrus
Yield: 1 Servings

1 c Fresh rhubarb; medium dice
1/2 c Onion; small dice
1/4 c Dried cherries; coarse
- chopped
1/4 c Granulated sugar
1/4 c Sherry vinegar
1 tb Honey
1/2 ts Fine grated lemon zest
1/4 ts Kosher salt

Combine all the ingredients in a small saucepan. Bring
to a boil over medium-high heat, cover, and simmer over
medium to medium-low heat until the onions are mostly
translucent and the juices are beginning to thicken,
about 5 minutes. Uncover and simmer, stirring frequently
with a heatproof spatula, until very thick, another 6 to
8 minutes. Let cool completely in the pan before storing
in an airtight container in the refrigerator for up to 2
weeks.

Yields about 1 cup.

from Aelred and Rita Wagner Family Cookbook

RECIPE FROM: https://www.finecooking.com

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