Rhubarb Chutney Recipe

Yield 1 Quart

1/2c maple syrup

1/4c molasses

1/3c cider vinegar

2T water

1T ginger, peeled and minced

4ea garlic cloves, peeled and chopped

1 1/2t lemon zest

1ea cinnamon stick

2c chopped 1/2-inch pieces fresh rhubarb

1/2 c dried currants

1/2bu thyme, picked and chopped

to taste salt

Method:

Bring first 7 ingredients to boil over high heat. Reduce heat to low and simmer 5 minutes. Increase heat to medium-high. Add rhubarb and currants-bring to boil. reduce heat to low and simmer gently until rhubarb is tender, about 5 minutes. Season chutney with salt.