Quick Rhubarb - Ginger Chutney Makes 2 cups Rhubarb, one of the glorious and most reliable harbingers of spring, is an old - fashioned plant that used to be prized for its medicinal as well as culinary purposes. It's tart and acid, qualities that need to be muted by sweetening and cooking, but its flavor is unique and delightful. Bake it into pies or make this quickly cooked chutney, which is a "refrigerator preserve" because, while you could put it through the canning process, it keeps just fine in the refrigerator for at least two weeks. Serve the chutney as a condiment with cold meats, especially ham or pork, or spread on smoked turkey sandwiches. 2 cups sliced rhubarb 1 ½ cups sugar 1 small onion, chopped ½ cup water ⅓ cup white wine vinegar or cide r vinegar 1 tablespoon peeled and minced fresh ginger 2 whole cloves 1 small dried hot red chil i or ½ teaspoon dried red pepper flakes ½ teaspoon salt 1. Combine all the ingredients in a wide, deep non - reactive skillet. Bring to a boil over high heat, sti rring occasionally. Reduce heat to medium - low and cook uncovered at a slow simmer, stirring occasionally, until most of the liquid evaporates and the sauce is syrupy, about 30 minutes. (Add water if necessary if the mixture looks dry or is in danger of sco rching.) 2 Remove the dried chili (if using) and cloves. Cool to room temperature, transfer to jars or plastic containers, and refrigerate.